Versatile Succotash
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
4.5 cups
- Serves:
- 6
ingredients
- 354.88 ml frozen lima beans (1 package)
- 14.79 ml canola oil
- 1 red bell pepper (about 1/2 cup)
- 59.14 ml sweet onion
- 3 garlic cloves
- 473.18 473.18 ml fresh corn kernels (1 package or about 4 ears or 1 can) or 473.18 ml canned corn kernels (1 package or about 4 ears or 1 can)
- 44.37 ml dry white wine or 44.37 ml water
- 29.58 ml rice vinegar
- 29.58 ml fresh parsley, chopped or 9.85 ml dried parsley
- 29.58 ml fresh basil, chopped, 1 tsp dried basil
- 2.46 ml salt, to taste
- 1.23 ml fresh ground black pepper, to taste
directions
- Cook frozen lima beans, according to package omitting salt, and drain well. Set aside.
- Chop bell pepper and onion. Mince garlic.
- In a skillet, heat canola oil over medium heat.
- Add bell pepper and onion. Stirring frequently, cook for 1 minute.
- Add garlic. Stirring frequently, cook for another minute, or until vegetables soften.
- Add corn, wine (or water), and lima bean. Stirring frequently, cook for 4 minutes.
- Remove from heat. Stir in vinegar, parsley, basil, salt, and ground black pepper.
- Serve immediately.
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RECIPE SUBMITTED BY
Enduring Gastronomy
United States