Different sources indicate the affiliation of this dish to Hungarian, then to American, to Indian cuisine. Of course, judging by the composition of rice and corn - it could easily cook for the Indians, but it is to say it can't. Come across variations of succotash (including on our website), where it is cooked as a main dish or side dish. In this case, do not add the cream and broth is almost all evaporated. However, in any case, beans, corn and greens – the constant ingredients of this dish. Come in, get acquainted with the option of delicious, fragrant and beautiful soup, which is so wonderfully called succotash.) PS took it to American cuisine as more often in the web found reference to it on the North-American Indian origin of this recipe.