Succotash (Traditional Corn and Bean Stew)
Ingredients
• 1 butternut squash, washed
• 2 cans of corn
• 1 package (10-ounce) frozen lima beans
• Salt and pepper
• Butter
Procedure
1. Scoop out the seeds from the squash and cut into small pieces. Trim the peel away from the pieces and place them into a heavy kettle.
2. Add enough cold water to cover the squash.
3. Bring the mixture to a boil, reduce the heat, cover, and simmer until the squash is tender, about 30 minutes.
4. Add the corn to the squash.
5. Stir in the lima beans and continue simmering until the corn and beans are tender, about 15 minutes.
6. Drain the vegetables. Toss them with salt, pepper, and butter.
Serves 4.
