Winnie the Pooh: Gopher’s Succotash

Winnie the Pooh: Gopher’s Succotash

Winnie the Pooh: Gopher’s Succotash recipe

There is not a dish easier to use up extra vegetables than this classic succotash inspired by the story of, Winnie the Pooh.  This dish is inspired by a reoccurring character from the story, Gopher, who visited Pooh when he got stuck in Rabbit’s hole after a large meal his favorite, honey.  There are slight variations of succotash but it typically contains corn and lima beans.  I think recipe, however, I decided to use butter beans.  The decision was simply because I had it on hand but feel free to use what you have.

Winnie the Pooh: Gopher’s Succotash recipe

This dish is a really the perfect healthy and light side dish.  Make sure to season it well because it honestly is quite bland.  I think of a few recipes that add ham or bacon.  If you’re not a vegetarian or serving anyone who is, feel free to add it to your dish for added flavor.  I really hope you’ve been enjoying this really simple but sweet feast.

GOPHER:  Time for my midnight snack.  Say, ain’t you that stuck up bear.  I still think I can blast you out of there.

POOH:  Um, what sort of lunch is in that lunch box.

GOPHER:  Yeah, let’s see here… summer squash, salmon salad, succotash, spiced custard, and honey.

WINNIE THE POOH AND THE HONEY TREE

Winnie the Pooh: Gopher's Succotash

Winnie the Pooh: Gopher's Succotash recipe inspired by Gopher's meal of summer squash, salmon salad, succotash, spiced custard, and honey - from the story of Winnie the Pooh by AA Kilne.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Ingredients Method

Ingredients

  

• 2 tbsp cooking oil
• 1/2 medium red onion medium dice
• 1 clove garlic minced
• 1 large red bell pepper seeds removed and medium diced
• 1/2 tsp chili flakes or to taste
• 1 tsp ground cumin
• 1 medium zucchini medium dice
• 1 cup diced tomatoes
• 1 cup corn
• 1 cup cooked lima beans or butter beans
• salt and pepper to taste

Method

 

1. Heat a cast iron pan over medium heat.
2. Once hot, add the oil and and the onions. Cook for 3 minutes until soft. Make sure not to brown the onions. Add the garlic and cook for one more minute.
3. Add the bell peppers and cook for another 3 minutes. Season lightly with salt and pepper. Add the chili flakes and cumin.
4. Add the zucchini and diced tomatoes, cook just until tender, about 2 minutes. Finally, add the lima beans. Cook for a few more minutes until your vegetables are tender. If you find it's getting too dry, add a splash of stock or water.