You are here: Home > Free Recipes > Recipes > Vegetables and Sides > Delaware Succotash

Delaware Succotash

2 thin slices salt pork     
1 pint shelled lima beans or 1 package frozen, thawed     
Water     
8 ears of fresh corn, or frozen, thawed
1 large ripe tomato, cubed
1 teaspoon salt
1/4 teaspoon pepper
Dash of nutmeg


Lay salt pork in bottom of a saucepan and cover with lima beans.  Add enough water to cover and cook over low heat until beans are tender.  Cut kernels from fresh corn and combine with beans; add cubed tomato and seasonings.  Cover and continue cooking over low heat for 10–15 minutes.  Stir frequently.  Yields 6 servings.

Contributed by South Coastal Cuisine



This and other recipes from Delaware can be found in:
Sort By:
Page of 1
Mid-Atlantic Cookbook
Best of the Best from the Mid-Atlantic Cookbook
Price: 16.95

Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey, and Washington DC