{"id":6113,"date":"2025-11-01T18:43:06","date_gmt":"2025-11-01T18:43:06","guid":{"rendered":"https:\/\/blossomcoder.com\/forkonaroad\/?post_type=recipes&p=6113"},"modified":"2025-11-05T06:38:48","modified_gmt":"2025-11-05T06:38:48","slug":"succotash-native-new-england","status":"publish","type":"recipes","link":"https:\/\/blossomcoder.com\/forkonaroad\/recipes\/succotash-native-new-england\/","title":{"rendered":"Succotash, Native New England"},"content":{"rendered":"\n

Cranberry Beans + Gold Cherry Tomatoes + Arugula + Corn + Apples<\/h3>\n\n\n\n

I\u2019d heard about succotash when I lived in Rhode Island, but had never really had any before. Each week as I develop recipes, I also enjoy learning about our local foods, their origin, transformation and transference into mainstream cuisines.<\/p>\n\n\n\n

In the case of the succotash, research<\/a> says that it came from the Native Americans and was most likely served at the first ever Thanksgiving dinner.<\/p>\n\n\n\n

\n

It\u2019s roots are right here in New England!<\/p>\n<\/blockquote>\n\n\n\n

Traditionally made with corn, lima beans and peppers, I was inspired by the feel of fall and the abundance at the market this Saturday.<\/p>\n\n\n\n

\"\"
So beautiful!!
<\/figcaption><\/figure>\n\n\n\n

The beautiful cranberry beans, native to New England that Farmer Dave<\/a> had, became the base of my dish; the yellow gold cherry tomatoes and corn from Farmer Kelly\u2019s<\/a>, the arugula from Mentor Flats Farms<\/a> and the apple from Charlton Orchards<\/a> rounded the flavors \u2013 sweet, tart, crunchy and peppery.<\/p>\n\n\n\n

My tweaks to the traditional succotash are the choice of beans, the use of arugula, the addition of apples and, it\u2019s vegetarian friendly without the use of bacon or ham.<\/p>\n\n\n\n

I could eat this every week, with a large piece of bread, as a side with wild rice or over a piece of grilled tofu!<\/p>\n\n\n\n

Hope you enjoy this little bite from our regional history.<\/p>\n\n\n\n

\"\"
The bounty from this summer is humbling\u2026<\/figcaption><\/figure>\n\n\n\n

Serves 4-5<\/strong><\/p>\n\n\n\n

    \n
  • 1-1\u00bc cup shelled cranberry beans<\/li>\n\n\n\n
  • 2 ears of corn kernels removed (approx. 3 cups)<\/li>\n\n\n\n
  • 1 cup cherry tomatoes<\/li>\n\n\n\n
  • \u00be cup chopped apple<\/li>\n\n\n\n
  • 3-4 cups chopped arugula<\/li>\n\n\n\n
  • \u00bd cup chopped parsley<\/li>\n\n\n\n
  • 1\u00bd tbsp. minced garlic<\/li>\n\n\n\n
  • 2\u00bd tbsp. apple cider vinegar<\/li>\n\n\n\n
  • 2 tbsp. olive oil<\/li>\n\n\n\n
  • 1\u00bd cups water or stock<\/li>\n\n\n\n
  • 1 tsp. salt (approx. distributed across the cooking process)<\/li>\n\n\n\n
  • \u00bd tsp. crushed black pepper<\/li>\n<\/ul>\n\n\n\n
    \"\"
    Umm\u2026 so good!

    <\/figcaption><\/figure>\n\n\n\n
      \n
    1. Wash, clean, shell, shuck and chop all the veggies into small pieces, see picture above<\/li>\n\n\n\n
    2. Heat the oil in a large pan and add the garlic, stir for 5 minutes and then add the cranberry beans<\/li>\n\n\n\n
    3. Stir and coat with oil, salt and add about \u00bd cup of water, let them braise in the garlic liquid for about 10 minutes<\/li>\n\n\n\n
    4. Stir the beans and check for softness, add a little more water and salt as needed, once semi-tender, add the corn<\/li>\n\n\n\n
    5. Cook the corn and beans for about 5-7 minutes and then add the tomatoes, arugula and apples<\/li>\n\n\n\n
    6. Salt and stir all the veggies until they\u2019re having a party in the pan<\/li>\n\n\n\n
    7. After about 5-7 minutes add the cider vinegar, adjust for salt and pepper and cover to cook for another 5-7 minutes<\/li>\n\n\n\n
    8. Chop the parsley while the succotash cooks<\/li>\n\n\n\n
    9. Once the cooking liquids have almost reduced, and the beans are soft to bite like steamed edamame, remove off the heat, you don\u2019t want the tomatoes to completely become mush<\/li>\n\n\n\n
    10. Serve warm with bread, over pasta or with your choice of protein<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Cranberry Beans + Gold Cherry Tomatoes + Arugula + Corn + Apples I\u2019d heard about succotash when I lived in Rhode Island, but had never really had any before. Each week as I develop recipes, I also enjoy learning about our local foods, their origin, transformation and transference into mainstream cuisines. In the case of […]<\/p>\n","protected":false},"featured_media":6114,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"recipe_category":[165,174,161,156],"recipe_tag":[207],"class_list":["post-6113","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_category-30-minutes-or-less","recipe_category-ingredient-inspired","recipe_category-salads-sides","recipe_category-summer","recipe_tag-corn"],"yoast_head":"\nSuccotash, Native New England - forkonaroad<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blossomcoder.com\/forkonaroad\/recipes\/succotash-native-new-england\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Succotash, Native New England - forkonaroad\" \/>\n<meta property=\"og:description\" content=\"Cranberry Beans + Gold Cherry Tomatoes + Arugula + Corn + Apples I\u2019d heard about succotash when I lived in Rhode Island, but had never really had any before. 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