Succotash

• 2 cups corn
• 2 cups cooked lima or cranberry beans
• 2 tablespoons butter
• 1/2 cup cream or milk
• salt
• pepper

Steps

1. 1

   Melt the butter in a skillet.

2. 2

   Add the corn and beans and cook until hot.

3. 3

   Pour in the cream and simmer until it thickens a little, about 8 minutes.

4. 4

   Salt and pepper it.

5. 5

   Serve beside cornbread or under a fried egg.

In summer use corn cut from the cob. In winter, dried corn soaked overnight is the older dish.