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Lima Bean Succotash

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Lima Bean Succotash
By Mary Long, Chef & Owner of The Basics
319 N. Front Street
Cotton Exchange, Downtown Wilmington
(910) 343-1050

1 cup cooked fresh corn (about 1 large ear), cut off the cob
1 cup cooked lima beans (can use fresh or frozen)
2 tbl butter
1/4 cup minced yellow onion
1/2 tsp salt
1/8 tsp paprika
1 tsp fresh minced parsley

Melt butter in top of double boiler. Add all ingredients and stir until onion is cooked through, about 7-10 minutes. Serve immediately or reheat slowly on low heat.

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