Recipe: Super Succotash

SUPER SUCCOTASH

2 cups baby lima beans
1/4 tsp. salt
2 cups fresh or frozen whole kernel corn
1 tbsp. butter or margarine
1 medium onion, chopped
1 large tomato, coarsely chopped
freshly ground black pepper (to taste)
1/8 tsp. ground nutmeg
1/4 cup light cream
1 1/2 tbsp. parmesan cheese

In large saucepan or soup kettle over medium-high heat, bring 1 quart lightly salted water to boil. Add lima beans; cook at slow boil about 5 minutes.

Add corn; bring to simmer, then remove from heat and drain; set aside.

In large skillet over medium-high heat, melt butter, then add chopped onion and saute until translucent.

Add coarsely chopped tomato, then reduce heat to medium and cook until tomato is softened and liquid is reduced somewhat, stir in salt and season with freshly ground pepper and nutmeg.

Stir in cream. Add beans and corn; stir lightly and let mixture heat to simmer.

Remove from heat, then add freshly grated Parmesan cheese; serve hot.

Servings: 4-6
Source: Blue Corn and Chocolate by Elisabeth Rozin