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Sweet Corn and Butterbean Succotash

Sweet Corn and Butterbean Succotash

Serves: 6

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2 cups shelled butter beans
Salt and freshly ground black pepper
1 tablespoon bacon grease or butter
1 cup minced Vidalia onion
2 cups freshly shucked corn kernels
1 cup heavy cream
1 cup chopped fresh tomatoes (optional)
1 tablespoon chopped fresh parsley, basil, tarragon, sorrel or other herb (optional)
2 to 3 tablespoons chopped cooked bacon (optional)


Place the butter beans in a medium saucepan and cover with water. Add about a teaspoon of salt, bring to a boil and cook until tender, 20 to 30 minutes, skimming off any scum that rises to the surface. Drain, shock in ice water and reserve.

In a large skillet, heat the bacon grease over medium heat until hot. Add the onion and cook, stirring, until soft and tender, 5 to 7 minutes. Add the corn and continue to cook until the corn slighlty softens, about 5 minutes. Add the cooked butter beans and heavy cream and continue to cook until the cream reduces slightly, 5 to 10 minutes. Season to taste with salt and pepper. Stir the tomatoes, fresh herbs and bacon, if desired, and continue to cook just until heated through. Serve.


Per serving (without optional ingredients): 414 calories (percent of calories from fat, 37), 17 grams protein, 52 grams carbohydrates, 18 grams fiber, 18 grams fat (10 grams saturated), 60 milligrams cholesterol, 85 milligrams sodium.

About the recipe

Linton Hopkins, renowned Southern chef, recalls that his favorite childhood dish was his grandfather's succotash.