Every time I drive down to New Orleans proper, I regret leaving my camera at home. I’ll find myself pulling over to write down the intersection of a building whose cracks seem held together only by the lacing shut of climbing ivy, another house so splintered and broken it’s hard to imagine people once lived there. I have always been fond of broken things, and a great deal of the city is just that. In less broken places, I stare at trees. There’s so much green here. Combine the effects of general clumsiness (made worse by my petulant insistence on wearing heels), the crevasses and undulations of local sidewalks, and this new habit of staring up to follow whorls of bark and twists of branches, and there’s no doubt I’m going to end up falling rather horribly one of these days. But somehow, whenever I step out I think I’ll be too busy to take pictures; better leave the camera at home till next time.
Yeah. That needs to stop.
Succotash is a simple Southern dish. I like to pair it with black bean burgers, using the same spices for both and letting the sweetness of the corn balance the savory burgers.
Ingredients (serves 4 as a side)
2 T butter
1 cup frozen lima beans
1 cup frozen corn
2 T mustard
2 t paprika
juice of 1 lime
1/4 cup cream
This is so easy. Pop the butter in a saucepan over medium heat.
Add the lima beans and corn.
Then add mustard, paprika, and lime
Stir and cook for 5-7 minutes to ensure that the vegetables are no longer frozen. Add the cream and stir briefly.
Simmer, stirring occasionally, for about 15 minutes, until most of the liquid has reduced and the lima beans are tender through.
Serve with black bean burgers.