How to Make Succotash with Butter Beans, Corn, and Red Pepper

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Test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.

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37 Comments

  3. Thank you and please post the other versions of Succotash.
    I am now retired and have never really cooked. But I'm cooking simple things. I tried this and it was great, even the wife packed some in her lunch bag.

  6. Here we go! Firstly, I am the biggest fan of ATK and Cook’s country for a long time. I have learned so much from you all and love, love, each one of you! Thanks for being there and teach us to enjoy great meals! Now, without checking what I really have in my fridge, I had the urge to cook your dish. I am telling you, it came out excellent! I promise to use your original recipe next time though. I had half green and half red bell peppers, no cayenne but crushed red pepper, no real butter but vegan butter (added a drizzle of extra virgin oil). Everything else, I had the items you mentioned and followed the steps you showed, Thank God! It came out great and I was the happiest to eat this dish. Thank you million times! I am hooked 😃

  8. Looks like a good recipe. I'd only add that explaining "butter beans" would have been welcome. That's a regional term that I only encountered when staying a while in the South of USA. My sense is that it means what most Americans call baby lima beans. I'm not sure. Keep up your good work!

  15. This recipe is fine but damn I don't want this lady anywhere near my kitchen. Drains beans into a huge colander over a giant frigging bowl over a full sized dinner plate. This lady just filled the dang dishwasher instead of just draining the beans using the can lid, into a cup or something. Heck.

  24. My grandmother's succotash was a chunky tomato, lima bean, and corn soup seasoned with a ham bone. Even between neighbors, no two succotash recipes are the same in eastern NC. This is a fine recipe that I encourage you to make, but personally speaking, delicious as this is, it will never taste like the love I remember in hers.

    Make this. Just do it.

  25. So good to see Elle, one of my favorite chefs on America's Test Kitchen. A true American recipe. You mentioned squash, when I lived in New Mexico I learned squash is a frequent ingredient among indigenous people there as well. I have a great deal of respect for the wisdom of the originators of the recipes. Would love to see you prepare the original. Fresh, organic, local ingredients in a recipe handed down to each new generation. Sign me up.

  34. ATK – don't know if it's YOU , but please relax your "censored words" to include different languages, please. I would hope that you wouldn't mind an international audience; and doing the whole "English only rubbish" detracts from the fine people who might like to comment on your videos.

    Sincerely,

    Tom

  35. Intéressant !: I wonder if the Haudenosaunee (Their own name for themselves "The People of the Long Houses" ) shared in their pre-history with the Aztecs "esquites", which are: white corn, Poblano chile, garlic, and "chile de árbol" ("tree chile" – and VERY spicy). Of course, in Mexico, we have beans (haven't seen "butter" beans; however, it seems that the Yucatán beans would be an excellent option here as well.

    I am happy that the ol' "THufferin' THuccotash" – THylvester (Looney Tunes) is something I am quite fond of, and I never really knew what that was.

    I eat very low carb now; however, a "schmidgen" here an there of esquites are quite delicious!

    I am unsure if that corn la chef used was white or yeller, but I would reccomend highly the Mexican white corn, as it has a superior texture to corn that "crunches" and turns to water.

    Mes deux centimes; mis dos centavitos; my two cents for the interested …

    Truly educated today, thank you, Chef ! <3

    Thomas Hughes

    P.S. – WOW! We would use limes instead of lemon, and we would use "epazote" instead of the parsely! The similarities are TOO close to rule out "sharing" as I stated above!

    Note: Instead of butter, lard is used.

    Fascinating!

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