"NaomiAnnz Favorite Vegetables & Side Dishes"

1.) "Classic Succotash" ~ Scott Peacock

In the South, butter beans are a popular variety of fresh shelled bean, similar to baby limas. Prep Time: 15 min., Cook: 30 min.

2 Cups freshed shelled butter or lima beans
1 tsp. Kosher salt
2 large ears fresh corn (about 2 Cups)
2 Tbsps. unsalted butter
Freshly ground black pepper
1/4 Cup heavy cream
1/4 Cup minced country ham

1.) Place butter beans in large saucepan. Cover with water; add about 1 tsp. 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 1-2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.
4.) Add in cream and ham. Cook just until heated through and slightly reduced. Season to taste.

Makes 8(1/2 Cup)servings.
Each serving: 141 cal, 6g fat(4g sat.fat), 20 mg chol, 246mg sodium, 18g carbo, 3g fiber, 5g pro. Daily Values: 5%vit.A, 7%vit.C, 2%Calcium, 4%Iron.

The ideal succotash
... is as good on it's own as it is an accompaniment. Try this pure and simple version, then customize yours with tomatoes, quash, and herbs on hand.
... is flexible and quick. To save time, cook the beans ahead and refrigerate in cooking liquid until read to finish and serve. Frozen beans work well when fresh are not in season.