2 lb Fresh or dry Lima beans* *(small ones are best) 3 c Fresh corn cut from cob 4 Wild onions or pearl onions Salt to taste Pepper to taste 2 tb Melted bacon fat 2 Pieces smoked ham hock 3 qt Water Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy!
How To make Cherokee Succotash's Videos
Red Bean Succotash Recipe
12 oz bacon. Cut strips into 4. 1/3 chopped onion 1 cup carrots 1 cup squash 2 cups green beans 1 can corn, water and all 1/2tsp salt Enough water to cover everything 1 can of rinsed red beans
Put veggies in based on how fast they cook. I should have put the squash in after I cooked the carrots for five minutes.
Nico Albert, Cherokee Chef - Succotash (Kitchen Traditions)
Join the very talented Nico Albert (Cherokee Nation) as she prepares one of her favorite traditional southeastern dishes, and shares how she incorporates her Cherokee heritage into her cooking. Nico is a self-taught chef, caterer, and student of traditional Indigenous cuisines based in Tulsa, Oklahoma.
Nico’s thoughts on food sovereignty
Nico's black bean soup with blue corn dumplings recipe
Kitchen Traditions is presented by
Production by Summerhead Creative
guitar_percussion.wav by bangcorrupt is licensed under CC BY-NC 3.0
Cherokee Kitchen Episode 12 - Corned Beef and Cabbage
Welcome to Cherokee Kitchen, a collaboration with Cherokee Choices and EBCI Public Health & Human Services Division. In this episode, Robin Callahan, Cherokee Choices Program Director, shares with us how to make corned beef and cabbage.
CHEROKEE EATS: Roasted corn and squash chowder
TAHLEQUAH – Cherokee Nation citizen and chef Nico Albert studies indigenous foods to create modern recipes from traditional ingredients. She strives to create recipes in a healthy way, such as roasted corn and squash chowder.
Ingredients Albert sources local foods that are traditional to Cherokees such as sweet corn and Cherokee tan pumpkins from the CN seed bank. Other ingredients are new potatoes, onions and garlic.
Albert said Cherokees can source the ingredients from their gardens using heirloom plants, the grocery story or a farmers market.
“Our ancestors ate in a really healthy way. They grew all of their own crops and they were nutrient-dense types of corn and beans and squash,” said Albert. “So I try and find ways to incorporate those ingredients back into our diet, like reinvent recipes that taste like that comforting chowder or taste creamy and taste satisfying but reincorporate those traditional ingredients to restore our health and well-being.”
Cherokee Traditional Recipes from Greasy - Sauerkraut