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Succotash

Succotash


Not Suffering for Succotash


If you want to dress up your noble lima bean, you can do so by adding even more essences of the season. Do not for a minute think this succotash will make like the beginning of its name. You’re using fresh ingredients-you’re not pouring stuff from a who-knows-how-old can. There is nothing milky or creamy involved, not even milk or cream (good for the weight-conscious person, too). This serves 4-6 people as a side dish depending on your mains, other sides, and appetite.

1 small onion, diced (particularly those fresh ones at the Farmers Market now)

2 Tbs. extra virgin olive oil

½ lb. fresh lima beans, shelled

4 ears corn, kernels cut off

½ tsp. dried thyme (or 1 Tbs. fresh thyme, chopped)

1 ½ cups cherry or other small tomatoes, halved

1 Tbs. fresh basil, cut in chiffonade

Salt and pepper to taste

Warm olive oil over medium-low heat in a skillet. Add onion and cook ‘til softened (about five minutes). Add lima beans, corn, and thyme and cook until softened, being sure to stir so as to cook evenly. A little bit of browning isn’t a terrible thing. Season with salt and pepper. Add the tomatoes a few minutes before serving-you want them a bit past raw, but you don’t want to make tomato sauce. Sprinkle basil over the top. If you want it a bit wetter, add a splash of vegetable or chicken stock; if you want it richer, melt in a tablespoon or two of butter before serving.



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