Spring Succotash

This spring succotash is a variation on the traditional Narragansett combination of corn and carrots , with fava beans replacing the lima beans . We also add ham.

What is Succotash?

The word "succotash" is derived from a Narragansett word for "boiled corn kernels." And indeed, corn is the central ingredient in this dish . Usually, succotash is a combination of corn and lima beans.

But if you make it in the spring, when the first corn hits the market and fresh beans are on sale, you can make a spring version of this classic recipe that's delicious.

Beans and Other Ingredients Add a Playful Twist to Succotash We decided to make a hearty version of succotash with diced ham , and added a Mediterranean twist by using olive oil and a squeeze of lemon . Mint adds a bright flavor to the dish. We used fresh corn in this recipe , but you can use frozen corn .

Fava beans are available at many farmers markets or high-end supermarkets . They require a little work to prepare, but it’s worth it. If fava beans aren’t available, you can use peas to keep with the spring theme, or lima beans for a more traditional approach.

Did I mention how good it is? Trust me, it is good. This is one of those dishes!

To make 2 cups of shelled beans , start with 3.5 pounds of whole beans. Working over a large bowl , remove the outer husk by bending a pod close to one of the beans, cracking the pod, then pressing the bean with your fingers into the bowl.

Once your bowl is full, take the beans and boil them in salted water for 5 minutes. Plunge them into ice water to preserve their bright green color. Then, remove the outer skin of the bean.

No beans? You can substitute fresh or frozen lima beans, or peas.

Method

1. Sauté the carrots and ham:

Heat the olive oil over medium-high heat in a large skillet—large enough to hold all the vegetables and ham. Add the ham and carrots and sauté, stirring occasionally, until the ham begins to brown, about 5 minutes.

2. Add the corn and spring onions:

Add the corn and spring onions and stir. Sauté for another 2 minutes.

3. Add the beans:

Now add the blanched and shelled broad beans and cook for another minute. Turn off the heat and add the lemon juice, and adjust the salt to taste. You may not need it as the ham is salty. Cover the pan and let sit for 2 minutes to steam.

4. Add the mint and serve:

Add mint. Serve warm or at room temperature.