Succotash

Recipe Ingredients

1/2 lb	227g / 8oz	Cranberry, pinto or pink beans - dried
1 lb	454g / 16oz	Onion - peeled, kept whole (medium)
2		Cloves
4		Parsley sprigs (small)
1		Bay leaf (small)
1 tablespoon	15ml	Salt - plus
1 teaspoon	5ml	Salt
2 cups	125g / 4.4oz	Fresh corn - (2 to 3 large ears)
1/2 cup	118ml	Heavy cream
		Freshly-ground black pepper - to taste
8 tablespoons	120ml	Softened butter - cut in tablespoons

Recipe Instructions

Cover the beans in plenty of cold water and soak overnight. Drain and rinse.

Place the beans in a large pot. Add the onion studded with the cloves holding in place the parsley and bay leaf. Add 1 tablespoon of salt and enough water to cover. Bring the pot to a boil and let simmer until the beans are tender, about an hour and a half.

Using a slotted spoon, remove the beans from the pot. Discard the onion and all but 1 cup of the cooking liquid. Rinse out the pot, then return the beans and the one cup of cooking liquor to the pot.

Add the corn and cook rapidly on high heat until tender, about 3 to 5 minutes. Stir in the cream with remaining 1 teaspoon of salt and pepper to taste. Stir continuously until thickened slightly, then add the butter in pieces. Check the seasoning and serve immediately. Serve with ham or game.

This recipe yields 6 servings.

Each serving: 303 calories; 6 grams protein; 20 grams carbohydrates; 5 grams fiber; 23 grams fat; 14 grams saturated fat; 69 mg. cholesterol; 793 mg. sodium.

Source:
The Los Angeles Times, 07-09-2003

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