Late Summer Succotash
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Late Summer Succotash
Late Summer Succotash
What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans-simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can't find white balsamic vinegar, try white wine vinegar or apple cider vinegar.
Serves 6
2 cups shelled lima beans or 1 10-oz. pkg.
frozen baby lima beans, thawed
1 Tbs. butter
1 tsp. olive oil
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
1 Tbs. white balsamic vinegar
DIRECTIONS
1. If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.
2. Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.
3. Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.
What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans-simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can't find white balsamic vinegar, try white wine vinegar or apple cider vinegar.
Serves 6
2 cups shelled lima beans or 1 10-oz. pkg.
frozen baby lima beans, thawed
1 Tbs. butter
1 tsp. olive oil
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
1 Tbs. white balsamic vinegar
DIRECTIONS
1. If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.
2. Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.
3. Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.
TipsyCad147- Posts : 284
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Join date : 2008-12-19
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