Interesting as it is, this phrase is thought to have originated during America’s depression period in the thirties and coined by Warner Brothers, the ingenuity behind the cartoon character of Sylvester the Cat. That is, according to Wikipedia.
Apparently, Succotash began its start as a sort of boiled stew – or so “they” say at Wikipedia. Other resources identify it more as a melange of corn and shelled beans and less as a stewed base – here and here. In my search for THE succotash identity, I also found a complete blog post on succotash variations.
This version is all mine. If I could classify it, I’d say it would fit more in the category of South-American-Meet #WhatIUsuallyThrowAway.
Yes, I included cauliflower greens. When I originally made this, I didn’t add beans and it wasn’t called Succotash. But then, I was making this for breakfast and wanted something a little more hearty. And total honesty here – but, I was actually craving beans. I love them. My favorite are dark red kidney beans, but the grocery store here in Atlanta, Georgia degrades black beans to $0.13 less than kidney beans, so I bought those instead.
1/2 cup chopped sweet onion
1 Tablespoon oil (I used a Mediterranean Olive Oil Blend)
Chopped cauliflower greens, cut from 1 head of cauliflower (around 2 cups)
1 ear of fresh corn, cut from the cob (or 1 cup – canned or thawed, if frozen)
1 can black beans, drained
1/4 teaspoon chili powder
1 Tablespoon distilled white vinegar
salt and pepper, to taste
Directions: place a large skillet over medium heat. Add oil and onion. Sauté until tender. Add greens to pan and sauté until tender. Next, add beans, corn, and chili powder to pan. Continue cooking until heated through and corn is tender. Remove from heat. Stir in white vinegar and season with salt and pepper. Makes: 4 side servings