Sunday, September 28, 2014

From The Tee-Tiny Experimental Kitchen- Succotash with Buttermilk and Ham

If there is any dish I remember from my youth with horror it would be succotash. I do not remember when I first met it, though the hospital cafeteria at the old Mary Hitchcock would be a good bet.
Awful, awful, and more awful.

Yet this past Friday I bought a pound bag of fresh Tennessee grown lima beans at the farmer's market at the Methodist Church on Old Harding Pike.

What a difference forty years can make in our perspective!

I boiled the beans till tender in chicken broth. I sauteed a large white onion in a mixture of 1/3 stick butter and a heaping tablespoon of lard until the onion was tender and sweet. I added the drained beans and a 15 oz can of creamed corn( I did not have fresh or canned plain corn kernels). I added a little sea salt to taste, then poured in 1/3 cup of buttermilk. After all why bore your taste buds with plain cream when you can wake them up with buttermilk! Then I tossed in a cup of diced up fully cooked honey ham.

Oh what a happy Thanksgiving side dish this would be, served up in a beautiful Hall pottery bowl!


I am certain frozen lima beans would work, and that plain corn kernels would be acceptable, but I think the creamed corn adds something special-


Out on the prairie said...

This looks real good, I love lima beans. I grew a Florida Speckled that was a good dry bean to store.

I have seen a few Monarchs. I have worked with them since 1992, and did a post a few posts back when I started tagging them this year.

Mac n' Janet said...

I never liked succotash either, but your version sounds delicous.