Succotash with Tomatoes and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Succotash is a corn and bean dish introduced to the early settlers by Indians. The Yankees most likely used local cranberry beans, a kind of shell bean, but lima beans have become the preferred, readily available substitute. We've also added tomatoes for their bright color and fresh flavor, even though they probably did not enter the New England culinary mainstream until the nineteenth century. Ingredients:
2 10-ounce packages frozen lima beans |
2 10-ounce packages frozen corn kernels |
2 tablespoons (1/4 stick) butter |
1 cup chopped onion |
1 teaspoon sugar |
1 cup half and half |
2 cups chopped seeded tomatoes |
4 tablespoons chopped chives or green onions |
Directions:
1. Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes. Add corn kernels and cook until both vegetables are tender, about 3 minutes longer. Drain.
2. Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Stir in vegetables and sugar. (Can be prepared 1 day ahead. Cover and refrigerate.) Add half and half to vegetables in skillet and simmer 5 minutes. Stir in tomatoes and 2 tablespoons chives. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons chives and serve.
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