RECIPE: Succotash

Difficulty level: Intermediate

 

•1 tablespoon unsalted butter

•2 cups fresh corn kernels (from 3 to 4 ears)

•1 lb fresh lima beans in pods, shelled (1 1/2 cups), or 1 (10-oz) package frozen baby lima beans, thawed

•1/2 cup diced (1/3 inch) green bell pepper

•1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate from greens

•1/4 cup water

•1/2 teaspoon salt

•1/2 teaspoon black pepper

  

In a 10-inch heavy skillet over moderate heat add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in scallion greens, and salt and pepper to taste.

 

Submitted by Erin Hotchkiss