How to Make Succotash
Boil the fresh butter or lima beans., Strain the beans., Shuck, clean, and cut the corn., Sauté the corn and beans in butter., Mix in the cream and diced ham.
Step-by-Step Guide
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Step 1: Boil the fresh butter or lima beans.
Combine 2 cups of fresh, shelled lima beans or butter beans and 1 teaspoon kosher salt in a large sauce pan.
Cover contents of the sauce pan with water and bring to a boil.
Continue to skim the surface of the water until it is clear.
Partially cover the sauce pan with a lid and let the beans cook for 30 to 40 minutes.If you do not have fresh beans, you may use frozen lima or butter beans.
Cook the frozen legumes as instructed on the package. -
Step 2: Strain the beans.
Turn off the burner and remove the pot from the heat.
Pour the contents of the pot into a colander to strain the tender beans.
Set the cooked legumes to the side., Shuck two large ears of corn.
Rub the kernels with a fresh terry cloth towel to remove the silks.
Hold the clean cob vertically, placing one end on a cutting board.
With a sharp knife, slice down the length of the cob to remove the kernels., Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Once the butter is foaming, stir in the corn.
Lightly season the corn with salt and pepper.
Cook the corn for 1 to 2 minutes and then stir in the beans.
Season the beans and corn with salt and pepper.
Cook for 1 more minute., Sprinkle in ¼ cup diced country ham.
Pour ¼ cup heavy cream over the corn-bean-ham mixture.
Continue to cook until the cream has reduced, glazing the vegetables and ham.Turn off the burner and remove the succotash from the heat.
Season the dish to taste and serve. -
Step 3: and cut the corn.
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Step 4: Sauté the corn and beans in butter.
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Step 5: Mix in the cream and diced ham.
Detailed Guide
Combine 2 cups of fresh, shelled lima beans or butter beans and 1 teaspoon kosher salt in a large sauce pan.
Cover contents of the sauce pan with water and bring to a boil.
Continue to skim the surface of the water until it is clear.
Partially cover the sauce pan with a lid and let the beans cook for 30 to 40 minutes.If you do not have fresh beans, you may use frozen lima or butter beans.
Cook the frozen legumes as instructed on the package.
Turn off the burner and remove the pot from the heat.
Pour the contents of the pot into a colander to strain the tender beans.
Set the cooked legumes to the side., Shuck two large ears of corn.
Rub the kernels with a fresh terry cloth towel to remove the silks.
Hold the clean cob vertically, placing one end on a cutting board.
With a sharp knife, slice down the length of the cob to remove the kernels., Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Once the butter is foaming, stir in the corn.
Lightly season the corn with salt and pepper.
Cook the corn for 1 to 2 minutes and then stir in the beans.
Season the beans and corn with salt and pepper.
Cook for 1 more minute., Sprinkle in ¼ cup diced country ham.
Pour ¼ cup heavy cream over the corn-bean-ham mixture.
Continue to cook until the cream has reduced, glazing the vegetables and ham.Turn off the burner and remove the succotash from the heat.
Season the dish to taste and serve.
About the Author
Cheryl Jimenez
Enthusiastic about teaching crafts techniques through clear, step-by-step guides.
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