Succotash

A two-ingredient assembly that depends entirely on what is already in the refrigerator. The only real technique here is keeping the heat low enough that neither vegetable turns to mush.

• YieldOne cup of each gives roughly two side servings. Double it for four.
• "Stewed corn"In a book of this period this generally means corn cut from the cob and simmered in a little milk or water with butter, or the canned equivalent; cream-style canned corn is one reasonable supermarket stand-in, though plain canned kernels are closer to what the recipe assumes. Plain frozen kernels will work but want a tablespoon of butter and a splash of milk to give the dish body.
• Beans, shelled or stringShelled means fresh shell beans — limas, cranberry beans, favas — not dried beans soaked and boiled, though cooked dried limas are a fair substitute. String beans make a looser, greener dish; cut them into half-inch lengths so they spoon up with the corn.
• Heat slowlyBoth components are already cooked, so this is reheating only. Low heat with a lid, five to eight minutes, stirring once or twice. A hard boil will split the corn kernels and break down the beans.
• Seasoning"Season as needed" means at least salt and black pepper; butter would be an unremarkable addition. Leftover vegetables have usually been salted once already, so taste before adding more. A little cream, or a teaspoon of cider vinegar at the end, sharpens what is otherwise a very mild dish.
• The baconRender it separately and add it at the end with a spoonful of its fat, rather than stirring cold cooked bacon into the pan, where it goes soft.