Monday, April 5, 2010

Succotash...A New Found Favorite

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It's funny how taste changes with age. I used to hate succotash when I was in boarding school and they used to serve it at least once a week, or so it felt.  Now, all of a sudden, I love it. The traditional recipe, that is, if you are Southern, has heavy cream added towards the end.  I frankly don't think it needs it so I have omitted it.  To be frank, more often than not, I just cook the lima beans and corn together in water and add a little butter at the end.  I only gild the lily if guests are involved.

Serves 6


1 tablespoon butter

1/2 cup chopped red pepper

2 cups frozen or canned corn, drained

2 cups frozen lima beans

1/4 cup water

2 tablespoons butter

Salt and pepper

2 slices of Bacon (optional)


Cook bacon in moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain.

In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste. Garnish with crisp bacon.

1 comment:

  1. I haven't made this in a while -- I need to remedy that! Thanks for the reminder.


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