Succotash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3/4 cup heavy cream
- Carbohydrate 40 g(13%)
- Cholesterol 52 mg(17%)
- Fat 18 g(28%)
- Fiber 8 g(32%)
- Protein 12 g(25%)
- Saturated Fat 10 g(48%)
- Sodium 283 mg(12%)
- Calories 369
Preparation Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste. Cooks' notes:Vegetables can be cut 2 hours ahead and chilled in a bowl, covered. (Chill scallion greens separately.)
Preparation Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste. Cooks' notes:Vegetables can be cut 2 hours ahead and chilled in a bowl, covered. (Chill scallion greens separately.)
