Succotash
Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books
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- Recipe categories: Vegetables, Corn, Beans and Legumes, Lima Bean,
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Average Rating:
Total Reviews: 5
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By dbitler_3881318
Advance, NC
on November 21, 2009
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I made this for the first time and everyone loved it. So sweet and fresh!
By cybertori_10183620
Santa Cruz, CA
on April 08, 2008
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My favorite recipe for succotash. This is best in summer, when fresh limas and sweet corn are in season, but I even make it in the winter with frozen corn, and its still good.
By dacmedispa_2419114
Millwood, NY
on June 23, 2007
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Good source of fiber and not bad tasting
By russgladden_3333001
West Hollywood, CA
on August 13, 2005
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Not a vegetarian myself, I used a bit of strained ham stock. I cooked the fresh lima beans and drained them, reserving the broth. Forget about the "scrapings." I went one better! After removing the kernels of corn, I cut the cobs in half and tossed them into the broth and simmered them for about an hour. After removing the corn cobs, I finished the recipe basically as directed. It was outstanding!! I can't wait to make it again!
By la2502_1669488
Gainesville, FL
on January 03, 2005
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Simple and delicious. I added paprika while cooking, and the lima beans take about 15 minutes. The recipe is vague, so i just did it my way.