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Succotash

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Succotash' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Naturally gluten-free as published.

Hot boiled corn cut from the cob, mixed with an equal quantity of hot boiled shelled beans, seasoned with butter and salt, and reheated. Two vegetables, three seasonings, nothing else.

Category: SidesServes: 4Time: 25 minComplexity: 1/5

Why this complexity: Naturally gluten-free as published.

Ingredients

  • 2 cups corn kernels, cut from about 4 ears of hot boiled corn (or canned or frozen corn, heated)
  • 2 cups hot boiled shelled beans (lima beans are traditional)
  • 1 to 2 tablespoons butter
  • Salt, to taste

Method

  1. Cook the corn and the beans separately until each is tender and hot.
  2. Cut the corn from the cob if using ears. Combine the corn with an equal quantity of the hot beans.
  3. Add the butter and salt, toss, and reheat gently until steaming.
  4. Serve at once.

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