No suffering to make this succotash
By Nancy Wall Hopkins and Scott Peacock
Better Homes and Gardens
The ideal succotash:
... is as good on its own as it is an accompaniment. Try this pure and simple version, then customize yours with tomatoes, squash, and herbs on hand.
... is flexible and quick. To save time, cook the beans ahead and refrigerate in cooking liquid until ready to finish and serve. Frozen beans work well when fresh are not in season.
In the South, butter beans are a popular variety of fresh shelled bean similar to baby limas.
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CLASSIC SUCCOTASH
Place butter beans in large saucepan. Cover with water; add about 1 teaspoon kosher salt.
Bring to a boil. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.
Shuck corn. Using clean terry cloth kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
In large skillet, heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.
Add cream and ham. Cook just until heated through and slightly reduced. Season to taste.
Makes 8 (1/2 cup) servings.
Per serving: 141 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 246 mg sodium, 18 g carbohydrates, 3 g fiber, 5 g protein. Daily Values: 5 percent vitamin A, 7 percent vitamin C, 2 percent calcium, 4 percent iron
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Here are some tips from chef Scott Peacock for making a most succulent succotash:
SIMMER AND STRAIN
Simmering the butter beans in salted water until tender, but not mushy, is key. Once tender, strain to prevent overcooking.
Cooking time will vary depending on maturity and freshness.
POLISHING ACT
The simplest, most fuss-free way to remove stubborn silks from freshly shucked corn is by gently brushing the corn with a clean terry cloth kitchen towel.
HAM FOR FLAVOR
A generous sprinkling of country ham adds a rich and savory flavor finish to succotash. As a substitute, you can mince any ham you have on hand.
GLAZE WITH CREAM
Think of the cream as a simple glaze that pulls together the sweetness of the corn and earthiness of the beans. Let the cream reduce slightly until the vegetables are lightly glazed.
COOK IN BUTTER
The butter should be just melted and foamy before adding corn. Watch that it doesn't become browned. Once the vegetables go in, stir well to evenly coat.
