If you are looking for a delicious way to eat your veggies, you will find it in this recipe for succotash. Flavors from a variety of sources come together to make a perfect side dish (especially during the summer) to a sandwich or main-dish meats. You can even make a meal of it with a nice piece of bread or a buttered biscuit.
I am a lover of all varieties of Lima beans, but you'll note that in this recipe I use Fordhook Lima beans. These are the largest of the Lima bean family. They are the meatiest of the Lima bean varieties and have a superior texture and buttery taste. I have had success with growing them in my garden. Unfortunately, they are hard to come by in local farmstands. But my local market does carry a quality frozen brand.
I know that not everyone is a fan of Lima beans, but with this recipe I bet you will be able to trick your kids (and possibly yourself) with the sweetness of the corn. Before they know it, they'll have eaten red pepper and maybe even *gasp* a Lima bean!
Corn and Lima Bean Succotash
1 (14-ounce) package frozen Fordhook lima beans, thawed
1 1/2 cups chicken broth
1 Tablespoon canola oil
3 Tablespoons unsalted butter, divided
1 large yellow onion, finely diced
2 medium cloves garlic, finely minced
4 large ears yellow corn, husked, and kernels cut from the cobs (about 2 cups)
1 red bell pepper, stemmed, seeded, and cut into a 1/4-inch dice
2 Tablespoons chopped fresh flat leaf parsley
1 teaspoon chopped fresh thyme leaves
1 Tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
Cayenne pepper or Tabasco to taste
In a medium saucepan, combine the beans and chicken broth. Bring to a boil and cook for 3 minutes. Reduce the heat to a simmer and cook, covered, for 15-20 minutes.
Meanwhile in a large saucepan, heat the canola oil over medium-high heat. Add 2 Tablespoons of the butter. Once the foaming subsides, add the onion and saute until translucent, about 5-7 minutes. Add the garlic and saute for 1 minute. Add the corn and the red pepper and saute until the corn is light golden in spots and tender. Using a slotted spoon, remove the lima beans from the chicken broth and add to the corn mixture. Add 1/3 cup of the chicken broth to the vegetables, stir to combine, and cook until heated through. Remove from the heat and stir in the parsley, thyme, lemon juice, and remaining 1 Tablespoon of butter. Season to taste with salt and freshly ground black pepper. Stir in cayenne pepper or Tabasco if using or let each diner add as desired. Serve immediately. Enjoy!
Source: The Galley Gourmet