This is an exceptional version of succotash, a classic corn and lima bean side dish.
1 (10-ounce) package frozen lima beans
1/2 cup water
2 ounces salt pork
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1 (10-ounce) package frozen whole kernel corn
1/3 cup light cream or half-and-half
1 tablespoon all-purpose flour
2 tablespoons chopped pimento
2 to 4 tablespoons shredded Wisconsin cheddar cheese
- In a saucepan combine lima beans, water, salt pork, sugar, salt and pepper. Bring to boil; reduce heat. Cover and simmer for 5 minutes or till beans are nearly tender.
- Stir corn into bean mixture; cover and simmer about 5 minutes more or till vegetables are tender. Remove the salt pork; discard.
- Slowly stir the light cream or half-and-half into the flour; stir into the hot vegetable mixture. Cook and stir till mixture is thickened and bubbly; cook and stir 1 to 2 minutes more. Stir in pimento.
- Transfer mixture to serving dish; sprinkle with shredded cheddar cheese.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.