Spirit of the Harvest: Mohegan Succotash

February 17, 2010

Spirit of the Harvest: Mohegan Succotash

Renowned food author Beverly Cox, winner of the James Beard cookbook award, a Julia Child award and a IACP cookbook award, and food editor for Native Peoples Magazine, contributes a monthly column and weekly recipes to TankaBar.com. The Spirit of the Harvest columns are published the second Wednesday of every month. Recipes from Beverly run on intervening Wednesdays.

The word "succotash" comes from the Northeastern Narraganset Indian word "Msickquatash" which means "a whole ear of corn."


3-4 ears of fresh sweet corn
1 packet frozen lima beans
1 1/2 cups water
2 tablespoons vegetable oil
1 bunch spring onions, sliced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
salt and pepper, to taste


Clean the corn of its husk, silk and fibers. Cut the cobs into pieces that are about 1-2 inches in length. You will need a very sharp knife to do this or you culd end up hurting yourself!
In a large saucepan, add oil, lima beans, water, salt and pepper. Cover and bring to a boil over high heat.
Reduce heat to medium-low and simmer for another 10 minutes.
Add the green onions and peppers. Simmer while covered for another 6-10 minutes until the beans are tender. The peppers should be tender yet crisp.
Remove lid and cook over high heat for 3-4 minutes until the liquid is reduced to about 1/2 cup.

Beverly Cox is the food editor of Native Peoples Magazine and a former food editor and director of food styling for Cook's Magazine. She holds a Grand Diplome from Le Cordon Bleu in Paris and apprenticed with Gaston LeNotre.

Beverly has written 13 cookbooks, including Spirit of the Harvest, North American Indian Cooking, winner of the James Beard and IACP cookbook awards in 1992, and Spirit of the West, Cooking from Ranch House and Range, winner of a Julia Child award in 1997, and Spirit of the Earth, Native Cooking from Latin America, an IACP cookbook award finalist in 2002, all co-authored with food photographer Martin Jacobs. Their most recent book is Eating Cuban, 120 Authentic Recipes from the Streets of Havana to American Shores.

Beverly and her husband, Gordon Black, an architect turned rancher, live on the historic Eagle Rock Ranch in Northern Colorado where her great grandfather homesteaded in 1872. Beverly teaches hands-on cooking classes for small groups who want to combine cooking with the experience of visiting a working cattle ranch.

You can contact Beverly at BeverlyCox@TankaBar.com

For more information about Beverly's cookbooks featuring Native American recipes:

Body, Mind and Spirit: Native Cooking of the Americas

Spirit of the Harvest: North American Indian Cooking

Spirit of the Earth: Native Cooking from Latin America

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