Adapted from the People – Country magazine, September 2009.
Ingredients
1 cup fresh or frozen shelled baby lima beans
4 cups fresh corn kernels (about 5 ears of corn)
1 small onion, finely diced
3 small garlic cloves, minced
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 red bell pepper, thinly sliced
2 green onions, thinly sliced
Preparation
Cook lima beans in just enough boiling saltedwater to cover them 2 minutes or until crisp but tender; drain. Plunge into ice water to stop the cooking process; drain.
Saute corn, onion, garlic and salt in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until the vegetables are slightly charred and golden. Add red pepper and beans; cook 2 minutes. Remove from heat; add green onion and toss well. Serve warm or at room temperature.
Our thoughts
This is certainly not suffer’n succotash! We would pair it with some great spicy pork chops as the main dish and some sweet tea to wash it all down.
