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Recently I did a TBT cookbook review of Meat & Potatoes by Judith Choate. Published in 1992, the book is filled with classic recipes. Some, I think, so classic you may not have ever had them. Take this one: succotash. It’s dish created by the Narragansett Indians. A combination of corn and Lima or other shell beans, it’s a lovely dish. And you extend the basic recipe by adding peppers or tomatoes.

This version of the recipe is pure: corn and lima beans. Ah, there’s some salt pork here, a boon from Judith to give us a little more tang.


Yield: serves6


  • 2 cups fresh baby lima beans
  • 1 2-ounce piece salt pork
  • ¼ cup water
  • ½ teaspoon sugar
  • Salt and pepper to taste
  • 2 cups fresh corn kernels
  • ½ cup heavy cream


Place lima beans, salt pork, water, and salt and pepper in a heavy saucepan over medium heat. Bring to a boil. When boiling, lower heat to a simmer and cook for about 5 minutes or until beans are tender. Add corn and cream and cook for 5 minutes or until slightly thickened. Serve immediately.

Source: Meat & Potatoes by Judith Choate [Simon & Schuster, 1992]