SUCCOTASH

You would think that coming from truck farming country on the Eastgern Shore of Maryland, I would have had wonderful succotash, a staple at church suppers in the summer. The truth is, I always avoided it, even when served at home, because it was bland and tasteless and usually cooked to death - the corn tough and the beans mealy. It wasn't until I tried this recipe that I found out how good succotash can be. Bill Blass serves this with his famous meatloaf, and a great combination (and easy) it certainly is.

BILL BLASS'S SUCCOTASH

serves 6



1 t butter

2 C cooked corn (you can use canned; just drain it first)

1 C cooked lima beans (you can use frozen, but thawed)

1 t sugar

1 C heavy cream

1/2 t salt

1/4 t freshly ground black pepper

1. Melt the butter in a medium saucepan over medium-low heat. Add the corn, lima  beans and sugar, mixing to coat the vegetables well. Stir in the cream, a little bit at a time, and continue to stir until the mixture thickens, about 5 minuts. Season with salt and pepper and serve. Be sure not to overcook or the corn will be tough and the beans mealy.

Cannot be made ahead.