Succotash is far more popular in the South even though the word comes from a Northern Native American (Narragansett) word for a stew.
This lima bean and corn succotash is a creamy mixture of vegetables. Season with minced fresh garlic, chopped onion, and bell pepper.
- 1 package frozen lima beans, (about 10 to 12 ounces)
- 4 tablespoons butter (divided)
- 1 small onion (chopped)
- 1 clove garlic (minced)
- 1/4 cup chopped red or green bell pepper (or use a combination)
- 4 to 5 ears of corn or 1 1/2 cups frozen corn kernels
- 1/3 cup light or heavy cream
- Dash of kosher salt and freshly ground black pepper, to taste
- Cook the frozen lima beans following the package directions.
- Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook, stirring, until translucent.
- Reduce the heat to medium-low and add the garlic and bell pepper; continue cooking for 2 to 3 minutes, stirring frequently.
- If using fresh corn, cut the kernels off cobs with a sharp knife. With the back of the knife, scrape liquid from cobs. Add corn with liquid to lima beans. If using frozen corn, add it to the lima beans.
- Add the cooked onion, garlic, and bell pepper.
- Simmer the mixture for 5 to 10 minutes. Add cream, the remaining tablespoon of butter, salt, and pepper to taste. Heat through.
Add 1/2 cup of diced tomatoes to the succotash along with the onion, garlic, and bell pepper.
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