Prep 10 mins
Cook 10 mins
A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 (20 ounce) can baby lima beans, drained and rinsed (you're looking for two cups)
- 1 cup corn, cooked
- 1⁄2 teaspoon salt
- pepper, to taste
- 1⁄2 cup cream
- 2 tablespoons butter
- 1 tablespoon flour
- Combine the beans and corn.
- Add the seasonings and cream; heat.
- Mix the butter and flour to a paste; add to vegetables.
- Simmer about five minutes.
This was easy and oh, so good. I added 1/4 c. bell pepper and 1/2 can Rotel tomatoes with peppers (original). I will be making this over and over. Thanks for posting it.