Cherokee Succotash

Succotash has roots that go way back, long before it ever showed up on a Southern supper table.

This Cherokee version keeps it honest: lima beans, corn cut fresh from the cob, pearl onions, and a couple of ham hocks for that deep, smoky backbone.

A spoonful of bacon drippings seals the deal.

Everything goes into the pot and simmers on low heat for about an hour until the beans are creamy and the broth is rich with pork flavor.

It’s the kind of dish that fills your kitchen with a smell so good, the neighbors start finding excuses to knock on your door.

Pro Tips

• If using dried lima beans, soak them 3 to 4 hours first. Fresh limas skip the soak and cook faster.
• Fresh corn makes a real difference here. Frozen works in a pinch, but the starchy sweetness of fresh kernels thickens the broth naturally.
• Save the meat from the ham hocks after cooking. Shred it and stir it back in for extra substance.
• Wild onions are traditional if you can forage them. Pearl onions from the store work just fine.