Rachael’s Succotash is a hearty and creamy Southern-inspired side dish combining tender shell beans and sweet corn. This rustic comfort food highlights the best of summer produce and is perfect for family gatherings or canning for later. The buttery finish and splash of cream or milk bring out the natural sweetness of the vegetables. The recipe's handwritten charm and measured precision reflect a time when fresh ingredients and slow cooking were central to home cooking. Ideal for serving warm at the table or preserved in jars for cooler seasons.
Ingredients
- 5 lbs shell beans (fresh or frozen)
- water (enough to cover beans)
- salt (to taste)
- 24 ears raw corn (or equivalent frozen corn, about 8–9 cups)
- 2 tbsp butter
- ¼ cup cream ( or milk)
Instructions
Step 1: Prepare the Beans
- Wash shell beans thoroughly.
- Add to a large pot with enough water to cover.
- Add salt.
- Cook for about 1 hour.
Step 2: Add Corn
- Add raw corn (cut from cob if fresh).
- Cook for 1 more hour.
Step 3: Finish and Serve
- Just before serving, stir in butter and a small amount of cream or milk.
Step 4: (Optional) To Can
- Place hot succotash into sterilized jars.
- Seal and process in a pressure canner (10 lbs pressure) for 30 minutes.
Tips
- Use very fresh shell beans for the creamiest texture
- Salt the cooking water generously at the start for best flavor
- Add corn only after beans are mostly tender to avoid mushiness
- Stir frequently during the final simmer to prevent sticking
- Use milk for lighter flavor or cream for richer succotash
- Butter should be added just before serving, not earlier
- Best served warm, not piping hot
- Excellent alongside grilled meats or roast chicken
- Can be gently reheated with a splash of milk
Nutrition
Calories: 309kcalCarbohydrates: 34gProtein: 22gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 7mgSodium: 23mgPotassium: 1036mgFiber: 9gSugar: 8gVitamin A: 94IUVitamin C: 0.2mgCalcium: 197mgIron: 6mg
Tried this recipe?Let us know how it was!