 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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. Ingredients:
3 tablespoons unsalted butter |
1 bunch scallion, chopped |
1 (10 ounce) package frozen baby lima beans (2 cups) or 1 (10 ounce) package frozen 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 |
Directions:
1. Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
2. Add beans and cook, stirring occasionally, 5 minutes.
3. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
4. Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.
|
|