Or thufferin’ thuccotath, if you are Sylvester.
Tonight I wanted succotash. I was on my own for dinner, so it seemed a good time to make this all vegetable dish. The family is not so keen on the eating of the vegetables.
Anway, all day I’m obsessing about this succotash and how good it is going to be, etc, etc. I mention it to my bff, Beth, on the way to the Y and it just so happens that she has ALL THE INGREDIENTS at her home. Coincidence? I think not. Just like that, the plans are made to go to her house after the workout and make this for dinner.
Unfortunately, being the bad food blogger that I am, I have no lovely photos of this goodness. You will just have to make it for yourself and then send me a photo of your completed dish.
Succotash of Fresh Corn, Lima Beans*, Tomatoes and Onions
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
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. Makes 6 servings.
My take on the recipe-We used *edamame instead of the beans, used 3 cloves of garlic, added a chopped sweet red pepper and served it over brown rice for a main dish. It also needed more salt and freshly ground pepper before serving.
It was out of this world! Truly a sacred and holy meal!