Scenes from my Pantry: Succotash of Fresh Corn, Lima beans, and Onions

PUBLISHED ON: 07.20.2014

We have been trying to eat down the refrigerator and pantry this past week.  Made a delicious summer succotash with lima beans, corn, onion, garlic, and garden tomatoes.  I am reminded how much better my body would feel if I ate simple, healthy dishes like this one more often.

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
Makes 6 Servings
Recipe from Epicurious
 
 
 
Ingredients:
2 tablespoons extra-virgin olive oil
1-1/2 cups chopped onions
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1-1/2 pounds)
2-1/4 cups corn kernels cut from 4 ears of corn ( preferabley 2 ears of white corn, 2 ears of yellow corn)
2 cups fresh lima beans or 10-11 ounces of frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil
Directions:
Heat oil in a large heavy skillet over medium heat.  Add onion and sprinkle with coarse salt.  Saute until  soft and translucent, about 5 minutes.  Add garlic, stir until fragrant, about 1 minute.  Add tomatoes, corn, and lima beans.  Reduce heat to medium-low, cover,  and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.  Season to taste with salt and pepper.  Add basil.  Serve.
Note: Can be done 1 day ahead.  Cover and chill. Rewarm and serve.
 
Enjoy!

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