“Sufferin Succotash” if you’re looking for a delicious and easy side dish you have to try this American original which was originally prepared by native Americans of the eastern woodlands area of north America.
- 2 cups baby lima beans frozen or fresh or your favorite shelled bean
- 6 ears sweet corn – remove kernels from 5 of the ears, scrapings from the sixth.
- ½ green sweet pepper diced
- ½ red sweet pepper diced
- 4 tablespoons butter
- ½ teaspoon salt
- Freshly ground pepper to taste
- Chopped parsley
- 1 jalapeño pepper diced (optional)
- ½ cup diced ham (optional)
- Put the lima beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, 25 minutes for fresh beans. Drain, reserving the cooking water.
- Add corn kernels, green and red peppers, jalapeño pepper (optional) to the pan with the butter, salt and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings.
- Turn the heat to low and cook, without stirring until most of the liquid is cooked off, 5 to 10 minutes.
- Season with pepper and stir in diced ham (optional), pour into a serving dish and add parsley and a dash of paprika.
- Serve immediately.