Traditional Succotash

Hello, although my opinion is outside North American culture, I would like to give my opinion, clarifying that I am a professional Chef.
According to the historical information of this succulent dish, it owes its origins to native tribes of North America, and was created before the arrival of the conquistadors, around the 13th century.
This leads us to know that pork or olive oil did not exist at that time.
According to research, it was a collection of local ingredients, basically grains, and tomatoes (of American origin) could be included, although not necessary.
All current variations are totally valid, since that's what food is, different tastes and different potentials.
This is my contribution to distinguish the original recipes from the so-called fusion ones, which have always existed.

Growing up my parents canned Succotash in quart size Mason Jars. The Succotash consisted of corn, baby green lima beans, okra and tomatoes. They were a side dish, so they never contained meat. When the jars were opened to prepare for the meal they sometimes added tomatoes, onion and were cooked with a little bacon drippings or butter, salt and pepper to taste. This was served with the main meal meat, other side dishes, a pone of cornbread, iced tea, and desert. I never ate it because I'm not a big okra fan, except when it's fried with cornmeal and crispy. The tomatoes used in the preparation were also canned and the onion used was raw.

When I grew up in the fifties, my father, who was from New England, only made succotash in the fall, using "shelly" beans. These were green beans that had become overripe and tough in the hot late summer sun; they were shelled like butter beans. Only the beans shelled out were used. I prefer this succotash to any made with lima beans.

I grew up eating succotash with hamburger, lima beans, and corn. I make it with any kind of ground meat now (depends on what I have in the freezer), corn, lima beans, onions, garlic, sometimes I'll add green beans too. I've never put cream in it, but butter sometimes. It's good no matter what I put in it. One of my favorite dishes! I will now try it with tomatoes to see if I like it that way. :)

I'm of Scottish/English decent, and married to an Indigenous man. Our variety of this dish in both cultures was just corn and lima beans thickened with a little butter & corn starch. However...I tried it with bacon and cream. Delicious.

I live in Pa. dutch area & have never heard of pork in succotash. Our's is lima bean's & corn.

looks wonderful! I have wanted to try this recipe for a long time so I think I will make it this year as my new side dish!
Thank you!