succotash recipe from Publican Anker is made with
fresh cranberry beans, shelled and cooked until
tender, and is dressed with a salsa verde.
— Succotash may be a Southern favorite and be named after
the word "msickquatash" of the Narragansett in New
England, but this dish, most famously made with corn and
lima beans, has deep roots in the Midwest. You can taste
that story at various restaurants around Chicago where chefs
are adding seasonal, Midwest touches to their succotash.
grew up with it. I’m from Ohio," said A.J. Walker,
chef de cuisine at Publican Anker in Chicago’s Wicker Park
neighborhood. "I think it’s the quintessential
Midwest side dish. Yeah, you just have it at a lot of family
get-togethers and stuff like that."
Midwest is a melting pot of all the different parts of the
country," said Tom Carlin, chef de cuisine at Dove’s
Luncheonette around the corner. "And being able to
bring our ingredients and our history we’ve gotten from
the South and the Northeast together is what makes it
specifically a Midwestern dish."
succotash has a long history in Chicago. The family of John
Kinzie, one of the first permanent European settlers early
in the 19th century, "likely ate venison, succotash and
salt pork," according to Bruce Kraig, the historian who
wrote a city food timeline for the Chicago Tribune in 1997.
Three-quarters of a century later, in 1877, cans of
succotash were 15 cents each at Hickson’s Cash Grocery
House, according to an advertisement in the Chicago Tribune.
A May 15, 1886, Tribune column included a recipe for
succotash calling for canned corn and canned string beans
cooked in equal parts milk and water. And, in January 1894,
the Ohio Society of Chicago honored that state’s governor
and future president, William McKinley, with a banquet at
the Grand Pacific Hotel that featured succotash on the menu.
you can find string beans in the succotash at Dove’s
Luncheonette, but they’re fresh. It’s a reflection of
the desire of a number of Chicago chefs to create succotash
using seasonal ingredients according to personal taste and
the restaurant’s overall theme. Carlin is a Kansas City
native whose family put green beans in the succotash. That’s
why you find them in his, which is used as a filling for
vegetarian enchiladas topped with a sauce of pureed chiles
is more of a theory than it is an actual dish,"
explained Jimmy Papadopoulos, chef/partner of Bellemore on
the Near West Side. "It’s more an idea of using a
variety of ingredients and showcasing what’s beautiful at
that time of year."
currently making a succotash featuring okra, cubed zucchini,
zucchini flowers, corn and fava beans. Look for his dish to
change with the seasons.
is the inspiration for Nick Dostal, executive chef at
Terrace 16 at the Trump International Hotel & Tower in
the Near North neighborhood. He isn’t a fan of lima beans,
having ate canned ones as a kid. So, he uses fresh jicama
instead in his succotash, which also features sweet peas,
espelette pepper, tarragon and a citrus vinaigrette.
love it," he said. "Midwesterners look at
succotash and see something familiar."
recipe from Publican Anker. Dried or canned cranberry beans
could be used in place of the fresh beans; prepare beans
accordingly. A white wine vinegar can substitute for the
muscatel and Champagne vinegars.
cup olive oil
fresh bay leaf or 1/3 dried leaf
teaspoons chopped thyme leaves
a white onion, finely diced
cloves garlic, slivered
fresh cranberry beans
and pepper to taste
tablespoons muscatel vinegar or white wine vinegar
anchovies, rinsed, chopped
cup each: Champagne vinegar, extra-virgin olive oil
a jalapeno, seeds and ribs removed, minced
tablespoon lemon juice
tablespoon vegetable oil
tablespoons each, finely chopped: chives, cilantro, mint
the cranberry beans, heat the olive oil in a large saucepan
over medium heat. Add the bay leaf, thyme, onion and garlic.
Cook, stirring, until the onion is tender and translucent, 5
minutes. Add cranberry beans and water. Bring to a simmer;
cook until beans are tender, 30-45 minutes, being careful
not to let the pot boil. Remove from heat; drain. Season
with salt, pepper and vinegar. Cool and set aside.
the salsa verde, stir the shallots, capers, anchovies,
vinegar, olive oil, honey, jalapeno, lemon juice and salt
together in a bowl. Set aside. Makes about 1 1/4 cups. You
will have salsa leftover for another use.
the succotash, heat a large skillet over medium-high heat.
Add the oil and let heat until it is almost smoking. Add the
corn; cook, stirring, until tender. Remove from heat and let
cool to room temperature. In a large bowl, mix together the
corn, raw celery, chives, cilantro, mint, reserved cranberry
beans and 1 cup salsa verde. Season with salt and lemon
information per serving: 455 calories, 16 g fat, 2 g
saturated fat, 2 mg cholesterol, 64 g carbohydrates, 3 g
sugar, 20 g protein, 381 mg sodium, 21 g fiber
recipe from Dove’s Luncheonette.
dried guajillo chiles
dried New Mexico chiles
dried ancho chile
dried pasilla chile
tablespoon olive oil
cloves garlic, sliced
each: black pepper, cumin, coriander
(14.5 ounces) chopped tomato
tablespoons vegetable oil
cup diced white onion
clove garlic, sliced
chopped blanched green beans
diced mixed summer squash
tablespoon pasilla chile flakes (grind your own from a
cup diced tomato
tablespoons each, shredded: queso fresco, queso oaxaca
cilantro, chopped green onion, grated cheese, toasted
the enchilada sauce, remove stems and seeds from the chiles;
toast in a dry skillet over medium heat, until chiles turn
shiny and you see a wisp of smoke. Transfer chiles to a
bowl. Return skillet to heat; add 1 tablespoon oil and the
onion and garlic. Cook until softened, 5 minutes. Add the
chiles, black pepper, cumin and coriander. Stir in the
tomatoes with their juice, adding water if needed to almost
cover the chiles. Cook until chiles are soft, about 15
minutes. Strain, reserving the liquid; puree the chile
mixture in a food processor, adding the liquid back in as
needed to get a sauce consistency. Adjust flavor with sugar
and salt as needed. Set aside.
the succotash, heat oil in a skillet over medium-high heat.
Cook the garlic and onion until softened, 5 minutes. Add the
corn, green beans and summer squash. Season with chile
flakes and salt; add the tomato. Cook until vegetables are
crisp-tender, 5-10 minutes. Remove from heat; fold in grated
Spoon the mixture into tortillas. Roll the tortillas around
the filling; place seam-side down in a baking dish that fits
them snuggly. Top tortillas with the enchilada sauce. Bake
in a 375-degree oven until the sauce forms a little glaze on
top, 10 to 15 minutes. Remove tortillas from the oven; serve
with the cilantro, green onion, pepitas and more grated
information per serving: 180 calories, 8 g fat, 1 g
saturated fat, 2 mg cholesterol, 26 g carbohydrates, 2 g
sugar, 4 g protein, 134 mg sodium, 6 g fiber