Cookbook:Succotash
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| Succotash | |
|---|---|
| Category | Pork recipes |
| Servings | 6–8 persons |
| Difficulty |  |
Cookbook | Ingredients | Recipes | United States
Ingredients[edit | edit source]
- 2 quarts shelled lima beans
- 24 ears of corn cut off the cob
- 1 pound pickled pork (optional)
- 2 tbsp sugar (optional)
- 2 tbsp butter or olive oil (optional)
- Pepper
Procedure[edit | edit source]
- If using pork, cover pork with water, and parboil it.
- Add beans, then corn, sugar, butter, and pepper to taste. After corn is added, watch carefully to keep from scorching.
- Serve.
Notes, tips, and variations[edit | edit source]
- A chopped red bell pepper can be added.
- Note that lima beans that have not been cooked should be thoroughly boiled for at least 10 minutes to rid the beans of phytohemagglutinin, a toxin found in uncooked lima beans. Canned beans are safe to eat without cooking.
References[edit | edit source]
- Mrs. S. A. Powers, “New England Succotash” in Recipes Tried and True at Project Gutenberg