If you want your kids to sleep soundly, succotash is chock full of lima beans which are full of tryptophan, that amino acid made famous by sleep inducing turkey dinners. Didn't Seinfeld have some kind of episode on that drug like state induced by overeating turkey...hmm. Lima beans have over 50 per cent of the daily value and they have many of the trace minerals also associated with promoting sound sleep. I always tell people who do not sleep through the night to try a dose of 5 hydroxyl tryptophan with a drink of warm magnesium citrate. Well, ok, I only tell people who ask, because I try not to meddle in other people's sleep problems. With a lot of potassium I think it helps stave off muscle cramps and it has enough folate to keep you happy and plenty of fiber too. High in iron, lima beans can be useful to vegetarians wanting lots of energy but with enough fiber that the iron will not build up past a beneficial level. It is extremely high in molybdenum a nutrient that helps detoxify sulfites.
Summer succotash is, contrary to popular opinion, a smashingly tasty concoction, and the ingredients are still around. We used simple corn cut off the cob and fresh lima beans (a favorite of my grandfather) and added a touch of flavor. I steamed the limas for a while, then sautéed the corn with them in a touch of olive oil being careful not to overcook it (I firmly believe raw corn raises your blood sugar less than its cooked evil twin).
The best flavors we found with this dish were Chesapeake Seasoning (Old Bay or any variation); chopped chipotle peppers, plain balsamic vinegar (expensive, of course), or if you like it hot Dave's Insanity sauce (my personal favorite). But, I would have to add, this dish with just sea salt and black pepper is easy fresh and delicious as well.
We served brown rice tortillas with chana masala hummus with the hearty succotash.
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