Narragansett Succotash
Source: Bon Appetit, November 1991
INGREDIENTS:
- 6 cups frozen lima beans (about 1.5 pounds)
- 6 cups frozen corn kernals (about 1.5 pounds)
- 1.5 cups finely chopped red bell pepper (about 1.5 large peppers)
- 3 tablespoons butter
- 1 cup plus 2 tablespoons whipping cream
- 3/4 teaspoon sugar
- 3 tablespoons minced fresh parsley
DIRECTIONS:
-
Cook lima beans in large saucepan of boiling water until almost tender, about
6 minutes. Add corn and bring to simmer. Add red pepper and cook 2 minutes. Drain well.
-
Return vegetables to same saucepan. Add butter and toss to coat. (Can be prepared
1 day ahead. Cover and refrigerate.)
-
Add cream and cook over medium heat until sauce thickens, stirring occasionally, about 10 minutes.
Add sugar. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley
NOTES: