First created by Native Americans, this savory dish of corn, peppers, zucchini, and lima beans is still a favorite in the U.S. South. The name "succotash" is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Succotash is hearty enough to be served as an entree, but also makes a wonderful accompaniment to fried chicken or grilled pork chops.
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- 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 ten-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
- 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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