Succotash Of Fresh Corn, Lima Beans, Tomatoes And Onions
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
60
Spice
59
Sweetness
47
Sourness
39
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1.5 cups
Onion (chopped)1 large
Garlic (clove, minced)3 tbsps
Basil (thinly sliced fresh)Directions:
1
Heat oil in heavy large skillet over medium heat
2
Add onion and sprinkle with coarse salt
3
Sauté until soft and translucent, about 5 minutes
4
Add garlic; stir until fragrant, about 1 minute
5
Add tomatoes, corn, and lima beans
6
Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally
7
Season to taste with salt and pepper
8
DO AHEAD: Can be made 1 day ahead
9
Cover and chill
10
Rewarm before continuing
11
Stir in basil and serve
12
Heat oil in heavy large skillet over medium heat
13
Add onion and sprinkle with coarse salt
14
Sauté until soft and translucent, about 5 minutes
15
Add garlic; stir until fragrant, about 1 minute
16
Add tomatoes, corn, and lima beans
17
Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally
18
Season to taste with salt and pepper
19
DO AHEAD: Can be made 1 day ahead
20
Cover and chill
21
Rewarm before continuing
22
Stir in basil and serve