American Succotash

Ingredients for 6 servings:

• 100 g beans (broad beans)
• n. B. water
• 6 corn cobs
• 4 tbsp butter
• 1 small onion(s), chopped, if desired
• ½ tsp salt
• pepper, black
• Parsley, chopped for garnish
• Paprika powder for garnishing
• 3 tbsp sour cream, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Cut the kernels off the corn cobs and scrape off the white bits. Briefly cook the onion in a saucepan until translucent. If you don’t like onions, simply omit them. Add the broad beans to the pan, cover with water, bring to a boil, and simmer for 25 minutes. Then add the corn kernels (adding a little more water if necessary), the butter, and salt. Simmer for 3 minutes, then add the scraped white bits from the corn cobs. Simmer gently without stirring until the liquid has almost evaporated (5-10 minutes). Season with pepper, stir in the sour cream (if desired), and pour into a bowl. Top with the chopped parsley and paprika and serve. Succotash is one of the oldest vegetable dishes in the USA and originated with Native Americans. In summer, it is prepared with fresh beans, and in winter, with dried beans.