Succotash
A vibrant Southern side dish of sweet corn, creamy lima beans, and colorful bell peppers sauteed together with butter and fresh herbs. Simple, seasonal, and ready in under 30 minutes.
Ingredients
- 2 cups frozen lima beans (or baby butter beans), thawed
- 2 cups fresh or frozen corn kernels
- 1 red bell pepper, diced
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh basil leaves, torn
- 1/2 tsp smoked paprika
Instructions
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1
Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter foams.
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2
Add 1/2 cup finely diced yellow onion and 1 diced red bell pepper; cook 4-5 minutes until softened. Add 2 cloves minced garlic cloves and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
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3
Add 2 cups thawed frozen lima beans (or baby butter beans) and 2 cups fresh or frozen corn kernels; stir to combine. Cook 5-6 minutes, stirring occasionally, until the beans are heated through and the corn is tender.
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4
Stir in 1 cup halved cherry tomatoes and cook 2 minutes until they just begin to soften. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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5
Remove from heat, fold in 1/4 cup torn fresh basil leaves, and serve.