Two-Bean Succotash

0
798

You can’t go wrong with this medley of colorful and sweet crisp-tender vegetables.

Two-Bean Succotash
 
Makes 2 quarts
Ingredients
  • 12 ounces fresh green beans, trimmed and cut into 1½-inch pieces
  • 1 pound fresh or thawed frozen baby lima beans
  • ¼ cup unsalted butter
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 cups fresh corn kernels (about 3 ears)
  • 2 cups halved cherry tomatoes (about 1 pint)
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. Fill a large Dutch oven halfway with water, and bring to a boil over medium-high heat; add green beans. When water returns to a boil, remove beans using a slotted spoon, and transfer to ice water to stop the cooking process.
  2. Return water to a boil. Add lima beans; cook until just tender, 5 to 7 minutes. Drain lima beans, and transfer to ice water to stop the cooking process. Drain all beans well.
  3. In a 12-inch cast-iron skillet or braiser, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is just tender, about 3 minutes. Stir in corn; cook, stirring occasionally, until corn is just tender, about 3 minutes. Stir in all beans, tomatoes, thyme, salt, and pepper; cook, stirring frequently, until heated through, about 5 minutes.