Succotash

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Succotash

 

2 cups frozen baby lima beans or fresh shelling beans

6 ears sweet corn, kernels and scrapings removed separately

4 tablespoons butter

Salt and freshly milled pepper

Chopped parsley

Paprika

 

Put the beans in a saucepan, cover them with water, and simmer

until tender, several minutes for frozen beans, about 25 minutes

for fresh.

Drain, reserving the cooking water. Add the corn kernels to the

pan with the butter, 1/2 teaspoon salt, and enough of the cooking

water to barely cover. Cook gently for 3 minutes, then stir in the

scrapings. Turn the heat to low and cook, without stirring, until

most of the liquid is cooked off, 5 to 10 minutes. Season with

pepper, pour into a serving dish, and add the parsley and a dash

of paprika. Serve right away. Yield: serves 6

 

 

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