This springtime succotash is a riff on the traditional Narragansett combo of corn and carrots, with fava beans standing in for limas. We also add ham. Great way to use up leftovers from an Easter meal!
“Succotash suffer!”
Raise your hand if you grew up listening to Looney Tunes on Saturday mornings. I suspect there are more people these days familiar with Sylvester the cat’s oft-uttered exclamation than those who have actually tried the dish.
If you’re unfamiliar with succotash, according to Betty Fussell’s The Story of Corn, the word “succotash” derives from a Narragansett word for “cooked corn on the kernel.” And indeed, corn is the key ingredient in this dish. Usually succotash is a combination of corn and lima beans.
But if you make it in late spring, when the first corn hits the market and fresh fava beans are on sale, you can make a springtime version of this classic recipe that’s terrific.
Broad beans and more make a playful twist on Succotash
We decided to make a savory version of succotash with some diced ham and give it a Mediterranean touch with olive oil and some lemon. Mint gives the dish a bright flavor. We used fresh corn in this recipe, but you can use frozen corn as well.
Broad beans are available at many farmers markets or upscale supermarkets. They require some work to process, but are worth it. If broad beans aren’t available, you can use peas to stay on the spring theme, or use lima beans for a more traditional approach.
Did I mention how good this is? trust me it’s good. It’s one of those “you should do this” dishes. I practically ate the whole portion.
More recipes for leftover ham
- lentils and ham
- Pasta with ham and peas
- Ham and Potato Soup
- ham salad
- German farmer’s breakfast
From the editors of Simply Recipes
Spring Succotash
To get 2 cups of shelled broad beans, start with 3 pounds of whole broad beans. Working over a large bowl, remove the outer husk by bending a pod near one of the beans, cracking the pod open, and then squeezing the bean with your fingers to shoot it into the bowl. Once you’ve filled your bowl, take the beans and cook them in salted water for 5 minutes. Shock them in ice water to get their bright green color. Then peel off the outer shell of the bean.
No broad beans? You can substitute fresh or frozen lima beans or peas.
ingredients
-
4 to 5 tablespoon Extra virgin olive oil
-
2 cups broad beans
-
2 cups Corn, fresh or frozen
-
2 cups rolled ham
-
2 carrotsrolled
-
2 to 3 spring onions, chopped
-
2 tablespoon chopped mint or parsley
-
juice of 1 lemon
-
Salt to taste
method
-
Fry carrots and ham:
Heat the olive oil in a large skillet over medium-high heat—big enough to hold all the veggies and ham. Add the ham and carrots and cook, stirring occasionally, until the ham starts to brown, about 5 minutes.
-
Add corn and scallions:
Add the corn and spring onions and mix. Steam for another 2 minutes.
-
Add the broad beans:
Now add the blanched, peeled broad beans and cook for another 1 minute. Turn off the heat and add the lemon juice and taste for salt. You may not need any as the ham is salty. Cover the pot and let it sit for 2 minutes to steam.
-
Add mint and serve:
Add the mint. Serve hot or at room temperature.
| nutritional information (per serving) | |
|---|---|
| 306 | calories |
| 15g | Fat |
| 31g | carbohydrates |
| 16g | protein |
