New England Succotash with Shell Beans and Corn

Long before the Southern version became the standard, succotash was a Narragansett word and a Native American dish adopted by New England colonists. The original preparation used corn and shell beans — cranberry beans or Jacob's cattle beans were preferred — cooked together simply and finished with a knob of butter. This version celebrates late-summer New England farmstand produce at its peak.

Serves: 6

Ingredients

• 600g (2 cups) fresh or frozen shell beans (cranberry beans, Jacob's cattle, or fresh limas)
• 4 ears fresh sweet corn, kernels cut from cob (about 600g / 4 cups)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 tbsp (45g) unsalted butter
• 120ml (1/2 cup) vegetable stock
• 1 tsp fresh thyme leaves
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp fresh flat-leaf parsley, chopped
• 60ml (1/4 cup) heavy cream (optional, for a richer finish)

Instructions

1. If using fresh shell beans, simmer in lightly salted water for 20-25 minutes until just tender but not mushy. Drain and set aside. Frozen beans can be used directly.
2. Melt butter in a wide skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, 6-8 minutes until softened and just beginning to colour.
3. Add corn kernels and thyme. Cook 4-5 minutes, stirring, until corn is tender and starting to caramelise at the edges.
4. Add drained shell beans and stock. Stir well and cook 3-4 minutes until most of the liquid is absorbed and the beans are warmed through.
5. If using cream, add it now and cook 1-2 minutes until slightly thickened.
6. Season with salt and pepper. Stir in parsley. Serve warm as a side dish.

Cook's Notes: This dish is highly seasonal — in August, use fresh cranberry beans and just-picked corn for the authentic New England flavour. Out of season, frozen corn and dried cranberry beans (cooked from scratch) produce an excellent result. Do not rush the caramelisation of the corn; those browned bits are what sets this apart from a simple vegetable sauté.