My grandmother served succotash with Sunday dinner, which usually featured roast beef, often accompanied also by Yorkshire pudding and mushroom gravy. Grandma was born in England and grew up in Montreal; succotash came into our family foodways from her friend Gilbert Monture, a Mohawk from the Oswekin reserve in southern Ontario.

In fact, succotash is so bland that pretty well anything handy is pretty favourite with it. I would serve it with turkey or game -- moose or venison.