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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.
- 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
- 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.