Midsummer Succotash

Midsummer Succotash
Yields 10
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  1. 3 cups fresh baby lima beans
  2. 2 cups fresh lady peas
  3. ¼ cup butter
  4. 2 tablespoons olive oil
  5. ¾ cup chopped green onion
  6. 1 tablespoon minced garlic
  7. 4 cups fresh yellow corn (about 6 ears)
  8. 2 cups heavy whipping cream
  9. 2 tablespoons chopped fresh thyme
  10. 1½ teaspoons salt
  11. 1 teaspoon sugar
  12. 1 teaspoon garlic powder
  13. ½ teaspoon ground black pepper
  14. 1 pint grape tomatoes, quartered
  1. In a medium saucepan, combine lima beans, lady peas, and water to cover. Bring to a boil over medium-high heat. Reduce heat, and cook until tender, 10 to 15 minutes. Drain and set aside.
  2. In a Dutch oven or large skillet, heat butter and olive oil over medium heat until butter is melted. Add green onion and garlic; cook, stirring frequently, for 3 to 4 minutes. Add corn, cooked beans and peas, cream, thyme, salt, sugar, garlic powder, and pepper; cook, stirring occasionally, for 20 minutes.
  3. Add tomatoes, and cook just until heated through, 1 to 2 minutes. Serve immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/



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