Title: Succotash with Cream
Categories: Amerind Bean Corn Vegetable Side dish
Yield: 1 Servings

2	c	Fresh shelled lima beans
1/4	ts	Dried rosemary
2	c	Fresh corn stripped from
		Cob
4	tb	Butter
3	ts	Chopped parsley
1	cn	Chicken consomme (not
		Diluted)
2	tb	Flour
1	c	Whipping cream

Shell the beans out of the pod like peas. (About 2 lbs of limas in pods shells out to 2 - 2 1/2 cups.) Place beans in a small amount of boiling salted water with rosemary and boil covered about 20 - 30 minutes until tender. Meanwhile, strip fresh corn from cob. Just as beans are done, frizzle the corn in 2 Tbs of butter (it only takes a few minutes if the corn is fresh, should never take longer than 5 minutes). Add the remaining butter and the cooked, hot beans. Stir in parsley. Heat the soup just to melt it if it has become jellied in the can. In a bowl, add the soup to the flour and mix till smooth. Pour this into the bean mixture, and stir over gentle heat until it thickens slightly and the raw taste of flour is gone. Add the cream. Taste for seasoning (soup probably has enough salt) Heat to boiling, serve hot with more parsley sprinkled on it, or black pepper ground coarse over it (unless somebody doesn't like this). Note: you can if you must use canned corn, but don't use canned limas for this.

Paula Giese

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