Ingredients
2 pounds fresh or dry lima beans (small ones are best)
3 cups fresh corn cut from cob (3 – 16 oz. can cream corn)
5 wild onions (pearl onions may be substituted)
salt, to taste
black pepper, to taste
2 tablespoons melted bacon fat
2 tomatoes, chopped 2 pieces smoked ham hock
3 quarts water
Directions
Soak beans, if using dry ones, for 3-4 hours.
Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt and pepper, tomatoes and onions.
Reduce heat and cook for 1 hour on a low heat.
Ready in 5 hours and makes 8 servings.
2 lbs fresh or dry Lima beans (baby limas are best)
3 cups fresh corn cut from cob
4 – 6 onions (wild or pearl)
salt to taste
2 Tbs melted bacon fat
2 pieces smoked ham hocks
3 qts water pepper to taste (optional)
Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the fresh corn, ham hocks, salt, pepper and onions. Reduce heat and cook for 1 hour on a low heat
Creamy Succotash
2 cups fresh shelled lima beans
1/4 tsp dried rosemary
2 cups fresh corn cut from cob
4 Tbs butter
3 tsp chopped parsley
1 can chicken consommé (do not dilute)
2 Tbs flour
1 cup whipping cream
Shell the beans from pod like peas. (Approx. 2 lbs of limas in pods equals 2 – 2 1/2 cups.) Place beans in a small amount of boiling salted water with the rosemary and boil covered about 20 – 30 minutes until tender.
Then, strip fresh corn from the cob. Just as the beans are done, quick fry the corn in 2 Tbs of butter (2 minutes but never longer than 5 minutes). Add the remaining butter and the cooked, hot beans. Stir in parsley. Heat consommé just to melt it, if it has become jellied in the can. In a bowl, add the consommé to the flour and mix until smooth. Pour this into the bean mixture, and stir over low heat until it thickens slightly and the raw taste of flour is gone. Add the cream. Heat to boiling, serve hot with more parsley sprinkled on it. Serves: 8-10.
- 2 cups of Lima, kidney or black beans, cooked in advance
- 2 cups of corn, cooked
- 1 cup of julienned bell peppers, 3 colours if available
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 1 fresh tomato, finely diced
- 2 or 3 tbsp of olive oil
- 2 sprigs of fresh thyme & 2 stalks of spring onions, finely chopped
- 1/2 tsp of black pepper and 1 pinch of chili powder (optional)
- Salt, to taste
Heat the olive oil in a skillet then add the garlic and the onion. When the onion is slightly coloured, add the peppers and the tomato, followed by the corn and the beans.
Incorporate the herbs and spices, mix and stir fry on a lower heat until all is nicely cooked and combined. Serve warm or at room temperature.
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