Menu Enter a recipe name, ingredient, keyword...

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • Coarse kosher salt
  • 1 large garlic clove, minced
  • 3 cups chopped red 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 to 11 ounces frozen lima beans or baby butter beans, thawed
  • 3 tablespoons thinly sliced fresh basil

Details

Preparation

Step 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. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

Stir in basil and serve.

You'll also love

Review this recipe

Three Bean Salad Lima Bean Soup Crock Pot