Instructions: Warm stock in a medium nonstick skillet. Add the corn and beans and saute on high for 5 minutes. Reduce heat and add jelly; stir until jelly melts and coats vegetables. Add scallions and salt to taste.

(2 servings)

Hot Pepper Succotash is a spicy, quick version of an American staple that is simple to make and fun to eat. (Native) American

American Indians made dishes from the corn and beans they grew side by side
in their fields. When they harvested the patch, they cooked the vegetables together and called it succotash, their word for ``hodgepodge. It was really a meal in itself when made with ham or other meat as well as vegetables. Fresh vegetables were added in the summer and dried ones in the
winter.

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