Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The recipe is from Bon Appétit Magazine (Oct. 2008) by Amelia Saltsman, author of excellent cookbook, The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm . Recipe can be made 1 day ahead. Cover and chill. Rewarm before continuing. Ingredients:
2 tablespoons extra virgin olive oil |
1 1/2 cups chopped onions |
coarse kosher salt |
1 large garlic clove, minced |
3 cups chopped tomatoes (about 1 1/2 pounds) |
2 1/4 cups corn kernels, cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn) |
2 cups fresh lima beans (from about 2 pounds pods) or 10 -11 ounces frozen lima beans or 10 -11 ounces baby butter beans, thawed |
3 tablespoons thinly sliced fresh basil |
Directions:
1. Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
2. Stir in basil and serve.
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