Succotash (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
1 small yellow onion, chopped |
3 cloves garlic, minced |
1/4 jalapeno, seeded and minced |
1 tablespoon plus 1 teaspoon kosher salt |
freshly ground black pepper |
2 heaping cups fresh corn kernels (from about 4 ears) |
1 to 2 teaspoons sugar, depending on the sweetness of the corn (optional) |
2 cups cooked lima beans, or one 10-ounce package frozen fordhook lima beans, thawed |
1 tablespoon chopped fresh marjoram or oregano |
4 ounces grape or cherry tomatoes, quartered |
2 tablespoons chopped flat-leaf parsley |
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Directions:
1. Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple teaspoons of water.)
2. Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.
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