Succotash

Name: Succotash
Ingredients: 0.25 cup olive oil; 3 tablespoons unsalted butter; 2 cloves garlic, finely chopped; 1 medium onion, cut into ¼-inch dice; 2 medium red bell peppers, seeded, deveined, and cut into ¼-inch dice; 2 medium zucchini, seeded and cut into ¼-inch dice; 2 10-ounce packages frozen lima beans, rinsed under warm running water and drained; 3 cups fresh or frozen corn kernels (4 ears); Coarse salt and freshly ground pepper; 1 tablespoon coarsely chopped fresh sage; 1 tablespoon picked fresh thyme leaves

3.3

(102)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

8

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Ingredients

¼ cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into ¼-inch dice
2 medium red bell peppers, seeded, deveined, and cut into ¼-inch dice
2 medium zucchini, seeded and cut into ¼-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

Directions

In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.