Recipe by Bec
Succotash, a southern United States favorite, is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, boiled whole kernels of corn.
Top Review by tinatrotochaud
This is only the second time I've made succotash (or lima beans for that matter), but this recipe ROCKS! I like it so much that I am going to go get more scallions so that I can make it again tomorrow. I did brown some bacon, drain the fat, then followed the recipe using the pan I cooked the bacon in, and topped the finished succotash with a small crumble of bacon. Thanks for a new favorite recipe, with a new favorite ingredient!
- 3 tablespoons unsalted butter
- 1 bunch scallion, chopped
- 1 (10 ounce) package frozen baby lima beans (2 cups) or 1 (10 ounce) packagefrozen shelled edamame, thawed (2 cups)
- 1 (10 ounce) package frozen corn kernels, thawed (2 cups)
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper
- 1⁄2 cup heavy cream
Directions See How It's Made
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
- Add beans and cook, stirring occasionally, 5 minutes.
- Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
- Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.