Farmers Market Succotash
Author: Nicole
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 3 cups chopped grape tomatoes or plum tomatoes (about 1-1/2 pounds)
  • 2-1/4 cups uncooked corn kernels (~ 4 ears of corn)
  • 2 cups fresh lima beans (about 10 to 11 ounces shelled or 2 pounds in pods)
  • 3 tablespoons thinly sliced fresh basil (chiffonade-style)
Instructions
  1. Heat oil in a large pot or frying pan (that you can cover) over medium heat.
  2. Sauté onion until soft and translucent, about 5 minutes.
  3. Add garlic; stir until fragrant, about 1 minute.
  4. Add tomatoes, corn, and lima beans.
  5. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 to 30 minutes, stirring occasionally.
  6. Season to taste with salt and pepper.
  7. Stir in basil just before serving.
Notes
* Can be made 1 day ahead. Let cool, cover and refrigerate. Warm on top of the stove before serving.
* You do not need to cook the corn ahead of time.
* Recipe can be frozen.
Recipe by Riegl Palate at https://www.rieglpalate.com/farmers-market-succotash/