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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Classic Succotash

Makes: 8 servings
Serving size: 1/2cup
Prep 15 mins Start to Finish 30 mins
Classic Succotash
  • 2  cups  fresh shelled butter or lima beans
  •  Kosher salt
  • 2  large  ears fresh corn (about 2 cups)
  • 2  tablespoons  unsalted butter
  •  Freshly ground black pepper
  • 1/4  cup  heavy cream
  • 1/4  cup  minced country ham

1. Place butter beans in large saucepan. Cover with water; add about 1 teaspoon kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.

2. Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.

3. In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.

4. Add cream and ham. Cook just until heated through and slightly reduced. Season to taste. Makes 8 (1/2 cup) servings.

From the Test Kitchen
  • If fresh beans are not available, substitute 2 cups frozen baby lima beans. Cook beans according to package directions.
Nutrition Facts (Classic Succotash)
  • Servings Per Recipe 8,
  • cal. (kcal) 141,
  • Fat, total (g) 6,
  • chol. (mg) 20,
  • sat. fat (g) 4,
  • carb. (g) 18,
  • fiber (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • sodium (mg) 246,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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