New England Succotash

A combination of cranberry beans and corn kernels, succotash was one of the first foods that the Native Americans of coastal New England shared with the Plymouth settlers. Rich in nutrients and inexpensive to make, it was especially popular during the Depression and World War II.

Notes: Cranberry beans are closest to the type of bean that would have originally been used in this dish, but fresh or frozen lima beans are a popular substitute. Another easy option is a can of butter beans. The added heavy cream at the end is optional. If you’re using the butter beans, a nice variation for a light sauce is a mix of the butter bean liquid and lemon juice. You can also add other ingredients to your succotash, such as tomatoes or red pepper for color.

See more historically-inspired dishes including roast goose, roasted stuffed pheasants, and chestnut croquettes.


6 ears fresh corn (Do not substitute frozen or canned corn.)
4 tablespoons unsalted butter, divided
3 pounds fresh cranberry beans OR lima beans (fresh or frozen) OR canned butter beans
1/8 pound salt pork, cut into 4 pieces (optional)
1/2 small onion, minced
2 teaspoons granulated sugar
Kosher or sea salt and freshly ground black pepper, to taste
1/4 cup heavy cream (optional)


Use a sharp knife to cut the kernels from the cobs and set aside.

In a large saucepan over medium heat, melt 1 tablespoon butter. Add onion, beans, and salt pork (if using) and cook, stirring frequently, until tender and onion is golden, about 10 minutes.

Stir in the corn and add enough water to cover by ½ inch. Add the sugar and remaining 3 tablespoons butter. Bring to a gentle bubble and cook, uncovered, for 10 minutes.

Remove the salt pork and season with salt and pepper.  

Add cream, if desired. Serve hot.

Cooking & Recipes


6 to 8 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

45 minutes

Preparation Method

Leave a Comment