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Category : Recipes, Side Dishes, Vegetarian

SuccotashSuccotash, a combination of corn and beans, was something I didn’t like much as a child. Probably that was because what we ate was a commercially canned variety with chalky lima beans, mushy carrots, and overcooked corn.

When I started cooking for myself and moved to an area where fresh food was easier to obtain, I quickly found that it was worth revisiting some of those childhood food dislikes. Succotash was a happy rediscovery.

Succotash (from a Narragansett word meaning “boiled corn kernels”) is usually made with lima beans or my new favorite shellout beans (see earlier recipe).  Other vegetables are sometimes be added to the mix for additional flavor, but corn and beans are the base.

Ingredients for this recipe came mostly from the Half Acre Farm u-pick and Boxx Berry Farm. Our family went out on the last Saturday the u-pick operation was open. It was a beautiful sunny day with a light breeze, and it was fun to be out among the plants. At one point I looked up and spotted a friend over in the herb patch who I hadn’t seen for over a year. We had a nice visit among the basil (she was planning to make pesto). Later, we ran into another friend and her family from Ferndale who had ridden to the farm on their bicycles.

There were lots of beans but many were getting old and tough–perfect for shellout beans. I mentioned that to Hannah and Dan, Half Acre Farm’s owners. They hadn’t heard of shellout beans before, and were so happy to hear about another use for their pole beans that they offered me a reduced price and invited me to pick a lot. I went home with about 8 lbs of beans in the pods, which shelled out to about 8 cups of nice large shellout beans.

I used some in this succotash recipe. They were delicious!

  • Prep Time:
    10 min
  • Cook Time:
    20 min
  • Ready In:
    30 min
Servings: 4 servings
  • 2 cup shellout beans, fresh (Half Acre Farm u-pick, Ferndale)
  • 1/2 cup water
  • 1 Tbsp butter (Breckingridge Farm, Everson)
  • 1 clove garlic, minced (Rabbit Fields Farm, Everson)
  • 1 medium tomato, chopped into 1/2 inch cubes (Nettles Farm, Lummi Island)
  • 1 tsp honey (Guilmette’s Busy Bees, Bellingham)
  • 2 cups corn kernels, fresh or frozen (Boxx Berry Farm, Ferndale)
  • 1 tsp salt (see Exceptions)


In a large saucepan, put shellout beans and water. Bring to a boil, then reduce heat and simmer for 10 minutes.

Meanwhile, in small skillet melt butter over medium heat, add garlic and saute for 1-2 minutes until garlic is lightly browned.

Add tomato and honey to garlic and continue to cook for another 5 minutes, stirring and turning to make sure all sides of chopped tomato get cooked. Remove from heat and set aside.

When shellout beans have cooked 10 minutes, add corn kernels and 1 tsp salt. Cover and cook for another 10 minutes or until beans are soft. Add a little water, if necessary.

Stir in tomatoes and serve warm or room temperature.

Serving Suggestions:

Serve with Potato Leek Soup.

Food Sources:

Half Acre Farm u-pick,  located at Boxx Berry Farm Store, 6211 Northwest Rd., Ferndale (Mon-Sat 9a-6p, Sun 10a-4p). The u-pick is now closed, but the Boxx store will still carry some of Half Acre Farm’s fresh produce already picked.
Nettle Farm stand, Lummi Island
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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