New England Iron Skillet Succotash Recipes

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NEW ENGLAND SUCCOTASH



New England Succotash image

A simple preparation of the corn and beans encountered by the colonists in New England. It can be enjoyed year round. From Brooke Dojny's The New England Cookbook.

Provided by Acerast

Categories     Corn

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

10 ounces lima beans, frozen
2 cups corn, fresh (or frozen)
1 teaspoon sugar
1/3 cup heavy cream
salt, to taste
fresh ground pepper, to taste

Steps:

  • Cook the beans in a sauce pan of boiling salted water for 6 to 8 minutes, until they are almost tender.
  • Add the corn, return to a simmer, and cook, uncovered, over medium heat until both vegetables are just tender, about 5 minutes; drain well.
  • Return the vegetables to the saucepan and add the sugar, cream, salt and pepper.
  • Cook over low heat until thoroughly heated through, about 3 minutes.

Nutrition Facts : Calories 211.3, Fat 8.6, SaturatedFat 4.8, Cholesterol 27.1, Sodium 200.1, Carbohydrate 31.6, Fiber 4.8, Sugar 3.7, Protein 6

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