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Peggy (not verified)

1 year 4 months ago

When I grew up in the fifties, my father, who was from New England, only made succotash in the fall, using "shelly" beans. These were green beans that had become overripe and tough in the hot late summer sun; they were shelled like butter beans. Only the beans shelled out were used. I prefer this succotash to any made with lima beans.

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