Succotash
(For more recipes like this- Click Here)
Total Time: 31 min.
Prep Time: 10 min.
Cooking Time: 21 min.
Yield: 10 servings, about ½ cup each
Prep Time: 10 min.
Cooking Time: 21 min.
Yield: 10 servings, about ½ cup each
Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
2 cloves garlic, finely chopped
2½ cups fresh (or frozen) corn kernels (about 4 ears of corn)
2 cups lima beans (or shelled edamame)
3 Tbsp. thinly sliced fresh basil
1 Tbsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
2 cloves garlic, finely chopped
2½ cups fresh (or frozen) corn kernels (about 4 ears of corn)
2 cups lima beans (or shelled edamame)
3 Tbsp. thinly sliced fresh basil
Preparation:
1. Heat oil in large skillet over medium heat.
2. Add onion and bell peppers. Season with salt and pepper; cook, stirring frequently, for 5 minutes, or until soft.
3. Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.
4. Add corn and lima beans. Reduce heat to medium-low; gently boil, covered, stirring occasionally, for 15 minutes, or until corn and lima beans are tender.
5. Add basil before serving.
1. Heat oil in large skillet over medium heat.
2. Add onion and bell peppers. Season with salt and pepper; cook, stirring frequently, for 5 minutes, or until soft.
3. Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.
4. Add corn and lima beans. Reduce heat to medium-low; gently boil, covered, stirring occasionally, for 15 minutes, or until corn and lima beans are tender.
5. Add basil before serving.