Succotash Recipe
Ingredients
| 2 pounds lima beans in the pod | ||
| Boiling water | ||
| Ears of corn | 4 Large | |
| Butter | 1 Tablespoon | |
| 1/4 teaspoon hot pepper flakes or dash of Tabasco (optional) | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
Shell the beans.
Cook them in boiling water to cover for about 5 minutes or until half tender.
Cut off the corn kernels and scrape the liquid from the cob with the dull edge of a knife.
Add corn and liquid to the beans.
Mix well.
Stir in butter and hot pepper flakes or Tabasco and cook for 5 minutes.
Stir in the cream and heat through thoroughly.
Do not boil.
Season with salt and pepper.
Cook them in boiling water to cover for about 5 minutes or until half tender.
Cut off the corn kernels and scrape the liquid from the cob with the dull edge of a knife.
Add corn and liquid to the beans.
Mix well.
Stir in butter and hot pepper flakes or Tabasco and cook for 5 minutes.
Stir in the cream and heat through thoroughly.
Do not boil.
Season with salt and pepper.
Chef
