At least as old as the arrival of the Europeans in America, the dish takes its name from a Narragansett term meaning “broken corn kernels.” (The Narragansett people are a Native American tribe centered in Rhode Island.) To this day, succotash often appears on menus throughout New England on Thanksgiving.

This Brazilian version of succotash holds fast to the corn, but swaps out the lima beans for black beans, a staple of Brazilian cuisine. So are okra, coconut milk and cilantro, which I’ve also added.

Start to finish: 50 minutes (30 minutes active)
3 slices bacon
1/2 cup finely chopped
onion
2 teaspoons minced
garlic
1 small serrano, minced
8 ounces cherry tomatoes, halved, or quartered
if large
1/2 pound fresh okra,
trimmed and sliced 1/3 inch
thick

2 tablespoons fresh lime
juice
Salt
2 cups fresh corn kernels
One 15-ounce can black
beans, rinsed and drained
1/2 cup unsweetened
coconut milk
1/2 cup cilantro, leaves
and tender stems, chopped
1/3 cup chopped toasted
peanuts

In a large skillet cook the bacon over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain; when it is cool, crumble and set aside.

Add the onion to the fat in the skillet and cook over medium heat, stirring occasionally until the onion is golden, about 8 minutes. Add the garlic and the serrano; cook, stirring for 1 minute. Add the tomatoes and cook, stirring occasionally until they are softened. Add the okra, ½cup water and lime juice along with a hefty pinch of salt; bring to a boil and simmer, stirring occasionally 2 minutes. Add the corn and simmer, stirring occasionally, 2 minutes. Add the black beans and coconut milk and simmer, stirring occasionally, until the mixture is heated through. Add the cilantro and salt to taste. Serve each portion sprinkled with the crumbled bacon and peanuts.

Makes 6 servings.

Nutrition information per serving: 247 calories; 77 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 2 mg cholesterol; 162 mg sodium; 31 g carbohydrate; 8 g fiber; 6 g sugar; 9 g protein.

Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “Home Cooking 101.”