Scintillating Succotash
A combination of corn and beans was a
staple of the Native American diet when the first European settlers
arrived on the scene. Over the years the duo has become an American
classic. The variations are almost endless, are often geographic, and
can be as complex as Brunswick stew (which was originally fortified
with squirrel, but now incorporates chicken). This simple version of
succotash seems to satisfy even confirmed lima bean haters.
Makes 6 servings
1 pound fresh lima beans in the pod, shelled (about 1
1/2 cups shelled
fresh lima beans); or 1 1/2 cups thawed frozen large or baby limas
2 cups well-flavored chicken stock
2 cup fresh corn kernels cut from the cob (3 or 4 ears); or 2 cup
thawed frozen corn kernels, yellow or shoe peg; or, in a pinch, 2 cup
drained canned corn
3 tablespoons butter
1/2 small onion, very thinly sliced
1/2 pound green beans, topped, tailed,
strung if necessary, cut into 2 inch lengths and steamed until crisply
tender
1/4 cup heavy cream
Salt and freshly ground black pepper to taste
Hot pepper sauce to taste
2 tablespoons chopped fresh parsley
In a medium size saucepan, simmer the
limas over low heat in the stock until very tender, 15 minutes or
longer, depending on the age of the beans.
Add the corn and cook over medium heat
for 2 minutes longer. Drain.
Melt the butter in a large heavy saucepan
over medium heat. Cook the onion, stirring occasionally, until
translucent, about 4 minutes.
Stir in the green beans and the cooked
limas and corn. Cook 1 minute longer.
Stir in the cream. Season well with salt
and pepper, and add hot pepper sauce if using. Simmer 2 to 3 minutes
longer.
Serve very hot, garnished with the
parsley.
Variation:
On another occasion, add 1 ripe tomato,
peeled, seeded, and chopped, to the onion before adding the beans and
corn.
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