A combination of fresh shelled beans and sweet corn is known as succotash. To prepare this dish, shell the beans and put them to cook in boiling salted water. Cook until they are tender and the water has boiled down until it is greatly reduced in quantity. Then cut an equal amount of corn from the cob and add to the beans.
Cook for a few minutes longer or until the water is sufficiently reduced, so that the combination may be served without pouring any water off. Dress with butter and season with pepper and, if necessary, additional salt.
During the winter, when green corn and fresh beans cannot be secured, succotash can be made by using dried or canned corn and dried beans.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)