Succotash - Grandparents.com

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Molly O'Neill is our Food Editor. She is the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a Major-League baseball family.

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by Molly O'Neill

Leni Sorensen, Ph.D., our "Multicultural Grandmother" from Charlottesville, Va., has been serving succotash to her family with Virginia country ham for years. And she says she’d like to keep serving it to them for years to come, so she doesn’t overdo it on the butter or add heavy cream, a main ingredient in many Southern succotash recipes. For Sorensen, plenty of pepper is the key to a good succotash, but if there will be grandchildren eating it, she tries not to overdo it.

2 tablespoons olive oil
1 small onion, diced
2 (15-ounce) cans whole kernel corn, drained
1 pound frozen baby lima beans, defrosted
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper, optional
1 tablespoon unsalted butter

1. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until just softened, about 2 minutes.

2. Add the corn, lima beans, and salt and cook, stirring occasionally, until the onion and other vegetables are tender, about 5 minutes. Stir in the black pepper, cayenne, and butter. Taste and season with more salt if desired.

Makes 8 to 10 servings.