New This Month

Succotash

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

  • Servings: 8

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 medium onion, cut into 1/4-inch dice
  • 2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
  • 2 medium zucchini, seeded and cut into 1/4-inch dice
  • 2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
  • 3 cups fresh or frozen corn kernels (4 ears)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon coarsely chopped fresh sage
  • 1 tablespoon picked fresh thyme leaves

Directions

  1. In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

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