Welcome back all you lovely readers, today I feel like a bit of a change so we are heading into the ‘Vegetarianism’ section of Mrs Beeton’s cookbook.
If you are an avid meat eater don’t be put off today by the topic, a good steak always looks great with a side of yummy veges. 😉
If you are an 80’s kid like me, you will have grown up with Saturday cartoons and no doubt be familiar with Sylvester or Daffy giving a good old “Sufferin’ succotash” every now and then. If like me, you have always wondered exactly what succotash was, you are in for a treat. 😁
According to good old Mr Google, Succotash is ‘broken corn kernels’ and originated from the United States and Canada. My favourite toons use it as an expression of frustration and I think it’s pretty cool. So why not cook up the recipe courtesy of Mrs Beeton and see how it tastes!
We start off with Lima or String beans, green corn (I used regular old yellow corn as that’s all I could find – I think you can even use a mix of beans and corn to spice it up a bit), milk, butter, pepper and salt. Pretty simple list of ingredients don’tcha think? Should be a pretty short and sweet cook! Never judge a book by its cover, 😄 the cooking time is looooong!
I recommend cooking this while you have your meat cooking, especially good with a bbq or your favourite roast. She starts by instructing us to shell the beans or if using string beans, cut them into pieces. I topped and tailed mine and chopped them into 2cm sized pieces to put into my pot. You will need to either use whole kernel corn or remove it from the cob, making sure you have a third more corn than beans. The beans go into the saucepan of boiling water and keep them simmering away for 20 minutes on your stovetop.
It’s a good idea to have a strainer on standby as there is a lot of straining in this recipe. I then drained the beans and added the corn to the saucepan with the beans. Just enough boiling water to cover goes into the pot with a little salt and back on the stovetop for another 30 minutes, and we are getting there….but wait there’s more! We then strain off most, but not all, of the water and substitute it for your milk which has been patiently waiting. Adding butter (it doesn’t say how much so I made a guess and added 1 1/2 tablespoons), salt and pepper to taste. And on again to Mr Stovetop for another 10 minutes (I put it on low heat for this bit).
Taking it off the heat I plated it up onto my Crown Lynn (as I felt a vintage cook deserved vintage plating 😁), along with my roast chicken legs which had been happily cooking away in my oven.
There you have it! It’s not a tricky recipe but it is time-consuming. The instructions are to serve ‘very hot’ and it is seasonable from July to October. I think if you can get hold of beans and corn year-round from your local supermarket you can pretty much have this at any time of year.
Bon appetit my lovely readers!
A video of the cook it is up to view on my YouTube channel at: https://youtu.be/vAzOlaQ3Dlg
Please check out my other blog posts if you haven’t already and my Sweet Sensations NZ YouTube channel for videos of my lovely vintage cooks and bakes 💕 See you again soon!