Food & Cooking Recipes Quick & Easy Recipes Succotash 3.3 (103) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 8 Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops. Cook Mode (Keep screen awake) Ingredients ¼ cup olive oil 3 tablespoons unsalted butter 2 cloves garlic, finely chopped 1 medium onion, cut into ¼-inch dice 2 medium red bell peppers, seeded, deveined, and cut into ¼-inch dice 2 medium zucchini, seeded and cut into ¼-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 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. Rate It PRINT