Succotash Puree

Succotash Puree
Yield: 2/3 cup Prep 5 mins Cool 10 mins Cook 8 mins to 10 mins


  • 1/2 cup frozen lima beans
  • 1/2 cup frozen whole kernel corn

Make It

1. Place lime beans and corn in a small saucepan with enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until very tender. Drain, reserving cooking liquid.

2. Puree beans and corn through a food mill, baby food grinder, blender, or food processor, adding enough of the reserved cooking liquid until desired consistency (2 to 4 tablespoons). Use within 1 day, or freeze up to 1 month.

To Freeze:

3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:

4. Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

Amount Per Serving: cal. (kcal): 17, carb. (g): 4, fiber (g): 1, pro. (g): 1, vit. A (IU): 49, vit. C (mg): 1, sodium (mg): 5, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.