|Nutritional Guidelines (per serving)|
Succotash is far more popular in the South even though the word comes from a Northern Native American (Narragansett) word for a stew.
This lima bean and corn succotash is a creamy mixture of vegetables. Season with minced fresh garlic, chopped onion, and bell pepper.
- 1 package frozen lima beans, (about 10 to 12 ounces)
- 4 tablespoons butter (divided)
- 1 small onion (chopped)
- 1 clove garlic (minced)
- 1/4 cup chopped red or green bell pepper (or use a combination)
- 4 to 5 ears of corn or 1 1/2 cups frozen corn kernels
- 1/3 cup light or heavy cream
- Dash of kosher salt and freshly ground black pepper, to taste
Cook the frozen lima beans following the package directions.
Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook, stirring, until translucent.
Reduce the heat to medium-low and add the garlic and bell pepper; continue cooking for 2 to 3 minutes, stirring frequently.
If using fresh corn, cut the kernels off cobs with a sharp knife. With the back of the knife, scrape liquid from cobs. Add corn with liquid to lima beans. If using frozen corn, add it to the lima beans.
Add the cooked onion, garlic, and bell pepper.
Simmer the mixture for 5 to 10 minutes. Add cream, the remaining tablespoon of butter, salt, and pepper to taste. Heat through.
Add 1/2 cup of diced tomatoes to the succotash along with the onion, garlic, and bell pepper.
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