Succotash takes its name from an Indigenous language of the northeastern United States and reflects a farming tradition in which corn and beans were grown and cooked together. Together, they provide a complete protein; this pairing has been known for centuries and is central to the dish. Add the corn last so it keeps its sweetness and crisp texture.
Boil the lima beans in plenty of water with the lid off for 15 minutes. Do not cover the pot. Once a bean can be crushed, drain the beans and discard the cooking water.
Melt the butter in a wide skillet. Add the finely chopped onion and pepper and sauté for 7 minutes, until the edges soften.
Add the kernels cut from the cob and cook over high heat for 5 minutes, stirring. The kernels should glisten and take on a little color without shriveling.
Add the drained lima beans, salt, and black pepper. Sauté everything together for 6 minutes.
Pour in the cream and simmer for 3 minutes; it should coat the back of a spoon in a thin layer. Sprinkle with chopped parsley and serve.
Do not eat lima beans raw or undercooked. Boil them UNCOVERED and discard the cooking water. Cooking them with the lid on can leave naturally occurring compounds in the cooking water; uncovered boiling helps release them with the steam. Allergens: Contains milk and dairy products according to the ingredient list. Check packaged ingredient labels for other allergens.
Limayı kaynatıp haşlarken köpüğünü almak gerekiyor. Kremayı en sonda ekleme sırası da doğru, erken atınca kesiliyor. Mısırı taze koçandan sıyırmak da fark yaratıyor, dondurulmuş mısırla yemek sulandı ve krema tutunmadı.
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