You can substitute dried lima beans in this succotash recipe by soaking the dried lima beans overnight, and then cooking in fresh water heated to a simmer until they are almost tender, about 40 minutes. Add the bacon, cook the dried lima beans until tender, and then proceed with step two.
Summer Succotash Recipe
1½ cups fresh lima beans, shelled
½ lb. fresh green beans, trimmed and cut into 1-inch lengths
kernels from 3 ears of corn (about 2 cups)
¼ lb. thickly sliced bacon, finely diced
2 tbsp unsalted butter
½ cup milk
½ cup heavy cream
pinch of sugar
- Fill a large pot with water and bring to a boil. When the water is boiling, add the bacon and fresh lima beans, and cook until the lima beans are almost tender, 15-20 minutes.
- Add the corn, fresh green beans, and salt to taste, and cook until the green beans are tender, 7-10 minutes. Drain and let cool.
- Melt the butter in a saucepan over medium heat, then add the boiled vegetables. Sauté for 2 minutes.
- In a measuring cup, combine the milk and cream and mix well. Add ¼ cup of the milk mixture to the vegetables, along with the salt, pepper, and sugar to taste. Simmer over medium-high heat, stirring occasionally, until most of the liquid is gone. Continue adding the milk mixture ¼ cup at a time and cooking until it is almost gone before adding more liquid. When all of the liquid has been absorbed, transfer the succotash to a warmed serving dish and serve immediately.
Yield: Serves 6
This recipe was adapted from Beans & Rice (Williams-Sonoma Kitchen Library)