Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Lima Beans -- fresh |
| 2 cups | Fresh Corn Kernels, Tender |
| \N \N | (6 ears) |
| 1½ cup | Water -- or more as needed |
| 6 tablespoons | Butter |
| \N \N | Salt -- to taste |
| \N \N | White Pepper, Freshly Ground |
| \N \N | To taste |
| \N \N | Or Sprinkling Of Cayenne |
| \N \N | Pepper |
1. Drop the lima beans into a pot of boiling salted water to cover, and cook at a low boil until almost tender, 18 to 20 mins. Tasting is the best test. Drain.
2. Combine the corn, lima beans, and 1½ cups of water in a saucepan. Bring to a boil and cook, uncovered, over medium heat, shaking pan often, until the corn is tender and water is almost evaporated, 3 mins. (If the water boils away before vegetables are tender, add a little more and cook until veggies test done.) Drain, add the butter, and allow it to melt over vegetables. The succotash should be creamy. Season with salt and white pepper or cayenne.
Serves 6.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-26-95 (159) Fido: Cooking