food
AMERICAN CLASSICS
Succotash
S c o tt P e aco ck creates p e rfe ct su cc o ta sh w ith ^
five ingredients: sw eet co rn , te n d e r b u tte r beans, a
hint o f c o u n try ham , an d a bit o f b u tte r and cream .
written and produced by NANCY WALL HOPKINS and SCOTT PEACOCK
photos ANDY LYONS recipe SCOTT PEACOCK food styling JILL LUST
In the South, butter beans are a popular variety
of fresh shelled bean similar to baby limas.
PREP: 15 MIN. COOK: 30 MIN.
2
cups fresh shelled butter or lima beans
Kosher salt
2
large earsfresh corn (about 2 cups)
2
Tbsp. unsalted butter
Freshly ground black pepper
/4
cup heavy cream
1/
cup m
inced country ham
1
.
Place butter beans in large saucepan. Cover
with water; add about 1 teaspoon kosher salt.
Bring to boiling. Skim surface until clear. Cook,
partially covered, 30 to 40 minutes, until tender.
Strain beans into sieve. Set aside.
2
.
Shuck corn. Using clean terry cloth kitchen
towel gently rub corn to remove silks. Using
sharp knife, cut corn kernels from cobs.
3
.
In large skillet heat butter over medium-high
heat until melted and foaming. Add corn. Lightly
season with salt and pepper, stirring to coat corn
in butter. Cook 1 to 2 minutes. Add beans. Lightly
season with salt and pepper. Cook 1 minute more,
taking care not to overcook corn and beans.
4
.
Add cream and ham. Cook just until heated
through and slightly reduced. Season to taste.
makes 8 (1/2 cup) servings.
each serving
141 cal, 6 gfat (4 g sat. fat), 20 mg chol,
246 mg sodium, 18 g carbo, 3 gfiber, 5 gpro. Daily
Values: 5%
vit. A, 7%
vit. C, 2% calcium, 4% iron.
the ideal
succotash
... IS AS GOOD ON
ITS OWN as it is an
accompaniment.
Try this pure and
simple version, then
customize yours with
tomatoes, squash, and
herbs on hand.
... IS FLEXIBLE AND
QUICK. To save time,
cook the beans ahead
and refrigerate in
cooking liquid until
ready to finish and
serve. Frozen beans
work well when fresh
are not in season.
—chef scott peacock
196
June
2009
better homes and gardens
