Succotash

Name: Succotash
Ingredients: 2 tablespoons unsalted butter; 1 small yellow onion, chopped; 3 cloves garlic, minced; 1/4 jalapeno, seeded and minced; 1 tablespoon plus 1 teaspoon kosher salt; Freshly ground black pepper; 2 heaping cups fresh corn kernels (from about 4 ears); 1 to 2 teaspoons sugar, depending on the sweetness of the corn (optional); 2 cups cooked lima beans, or one 10-ounce package frozen fordhook lima beans, thawed; 1 tablespoon chopped fresh marjoram or oregano; 4 ounces grape or cherry tomatoes, quartered; 2 tablespoons chopped flat-leaf parsley; Copyright 2001 Television Food Network, G.P. All rights reserved

13 ingredients

8 steps

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, chopped
3 cloves garlic, minced
1/4 jalapeno, seeded and minced
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
2 heaping cups fresh corn kernels (from about 4 ears)
1 to 2 teaspoons sugar, depending on the sweetness of the corn (optional)
2 cups cooked lima beans, or one 10-ounce package frozen fordhook lima beans, thawed
1 tablespoon chopped fresh marjoram or oregano
4 ounces grape or cherry tomatoes, quartered
2 tablespoons chopped flat-leaf parsley
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

Melt the butter in a saucepan over medium heat.
2

Add the onion, garlic, jalapeno, and salt and season with pepper to taste.
3

Cook, covered, stirring occasionally, until soft, about 5 minutes.
4

Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes.
5

(If the mixture gets dry while cooking add a couple teaspoons of water.)
6

Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes.
7

Stir in the tomatoes and parsley and season generously with pepper.
8

Serve immediately.