Succotash

Succotash

By
From
Encyclopedia of Food and Cookery
Serves
4

Americans learned to make succotash from the Native Americans, who cooked corn and beans in a pot together. In winter succotash was made with dried corn and beans, while in summer the fresh vegetables were used. Today tinned or frozen corn and beans make suitable substitutes. Serve succotash hot, well seasoned with plenty of pepper, as a side dish for roast pork, poultry or beef, or with ham steaks.

Ingredients

Quantity Ingredient
200g tinned baby lima beans, drained
200g tinned sweetcorn kernels, drained
salt
1/2 teaspoon freshly ground black pepper
pinch cayenne
1/2 teaspoon sugar
30g butter
parsley, chopped

Method

  1. Rinse lima beans and corn under cold running water. Place in a saucepan with salt, pepper, cayenne, sugar and butter. Heat very gently, stirring now and again, until piping hot. Sprinkle with chopped parsley to serve.
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