Summer Succotash

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

  1. 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.
  2. 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.
  3. Melt the butter in a saucepan over medium heat, then add the boiled vegetables.  Sauté for 2 minutes.
  4. 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)

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