Name: Succotash
Cook time: 20 min
Total time: 35 min (includes thawing)
Yield: Makes 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 bunch scallions, chopped; 1 (10-oz) package frozen baby lima beans or frozen shelled edamame (soybeans; 2 cups), thawed; 1 (10-oz) package frozen corn kernels (2 cups), thawed; 1/2 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1/2 cup heavy cream

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SuccotashRomulo Yanes

Recipe information

Total Time
35 min (includes thawing)
Yield
Makes 4 servings

Ingredients

3 tablespoons unsalted butter

1 bunch scallions, chopped

1 (10-oz) package frozen baby lima beans or frozen shelled edamame (soybeans; 2 cups), thawed

1 (10-oz) package frozen corn kernels (2 cups), thawed

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/2 cup heavy cream

Preparation

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened, about 2 minutes. Add beans and cook, stirring occasionally, 5 minutes. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes. Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.

TagsSouthern American Corn Vegetable Lima Bean White Bean Bean and Legume Side Dinner Gluten Free Nut Free Vegetarian Quick Easy Simmer Summer Gourmet

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