Easy Succotash
This
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 6
Ingredients 13
- 2 tablespoons olive oil
- ½ white onion, minced
- 4 cups frozen corn (or fresh corn cut off the cob)
- 2 cups frozen lima beans
- 1 red pepper, finely diced
- 1 pint cherry tomatoes, halved
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground sage
- 1 ¼ teaspoon kosher salt , plus more to taste
- Fresh ground black pepper
- 1 tablespoon salted butter (or olive oil)
- 2 tablespoons minced fresh parsley, optional
Method 7
- 01
Heat the olive oil in a large skillet over medium-high heat.
- 02
Add the onion and cook for 2 minutes, until translucent.
- 03
Add the corn, beans, red pepper, tomatoes, garlic powder, smoked paprika , dried sage, salt, and the fresh ground black pepper .
- 04
Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.
- 05
Stir in the salted butter and parsley (if using) and cook 1 minute more, until the butter is melted.
- 06
Taste and add the additional salt if desired.
- 07
Serve warm. Store leftovers up to 3 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:73ae5b6e438ce8a6ba211c20a3ab8129b7bb32016cd64e1c97ca8e6f7a676856
urn:recipe:382ba0ac-f7cd-5951-9e90-86e780a6ca55