Traditional New England succotash is made by cooking fresh shell beans, such as cranberry beans, with fresh corn in cream until the vegetables are tender and the cream forms a luscious creamy coating. However, unless you're haunting the farm markets in early fall or have your own garden, fresh shell beans are a little hard to come by these days. This recipe substitutes frozen baby limas and either fresh or frozen corn. It's quick and easy and very delicious. Unforgettable even if you have amnesia!
2 cups frozen baby lima beans
2 cups frozen corn, or fresh corn cut from the cob
1 cup heavy cream
Salt and pepper to taste
In a medium (about 2-quart) saucepan, simmer the beans and corn in a little water just until tender, about five minutes. Drain. Return the vegetables to the saucepan. Add the heavy cream and bring to a boil, turn down the heat, then simmer another five minutes or so, until the cream is slightly reduced and slightly thickened. Season to taste with salt and pepper. This is nice served in small bowls so the cream doesn't escape all over the plate. Serves 6.
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