Eastern Shore Succotash Recipe Vegetables

EASTERN SHORE SUCCOTASH

Steps:

• Put the beans in a saucepan and add water just to cover and lightly salt the water.
• Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
• Shuck the fresh corn.
• Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
• Add the corn to the beans and simmer for ten more minutes.
• Remove from heat, season with butter, lemon juice, salt and pepper.
• Eat immediately.
• Summer on the Chesapeake.

THANKSGIVING SUCCOTASH

Steps:

• In a large Dutch oven or heavy pot set over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. Use a slotted spoon to scoop out the bacon and transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot and continue to heat over medium heat. Add the lima beans, corn, broth, onions and garlic, and bring to a simmer. Cook until the vegetables are heated through, about 15 minutes. Stir in the kale and cook until the kale begins to wilt, 3 to 5 minutes, and then add the butter, reserved bacon and some salt and pepper to serve.

SUCCOTASH

Steps:

• Cook the lima beans and corn according to package directions; drain and combine in a large bowl.
• In a large, deep frying pan, melt butter.
• Saute the onions until tender.
• Stir in cooked vegetables and sugar.
• Add the light cream; simmer 5 minutes.
• Add the tomatoes and scallions.
• Season to taste with salt and pepper.
• Pour the cooked mixture into a serving bowl.
• Garnish with chopped chives.
• Serve warm.