SUCCOTASH
2 c. cooked shelled beans (pole or vine)
1 c. cooked corn
½ tsp. salt
Pepper
½ c. cream
2 Tbs. butter
1 Tbs. flour
Combine the beans and corn. Add the seasonings and cream and heat. Rub the softened butter or other fat and flour to a paste and add to the vegetables. Simmer 5 to 6 minutes. Fresh lima beans are often used instead of green shelled butter beans.
BUTTER BEAN CHOWDER
2 slices bacon
2 small onions, minced
4 potatoes, peeled and diced
3 carrots, diced
2 c. cooked butter beans
1 tsp. salt
Boiling water
2 c. medium white sauce
Dice bacon and place in kettle. Add onions and cook until lightly browned. Add potatoes, carrots, beans and salt and cover with boiling water. Cook until vegetables are tender. Add white sauce heat and serve.
SUCCOTASH
2 c. cooked corn
2 c. cooked butter beans, fresh or dried
½ tsp. salt
Dash pepper
2 Tbs. butter or other fat
½ c. milk
Combine corn and butter beans. Add seasonings, butter and milk, and heat slowly.
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