Succotash

Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium Vidalia onion, finely chopped
• 1 red bell pepper, cored, seeded and finely chopped
• 2 teaspoons garlic powder
• 1 teaspoon sweet paprika
• 3 garlic cloves, minced
• 1 pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
• 1 pound frozen lima beans, defrosted
• 1 pint cherry tomatoes, halved
• 1 tablespoon roughly chopped parsley
• Salt and pepper

Steps

1. Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
2. Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.