Summer Succotash
Servings: 8
Ingredients
- 2 cups frozen lima beans
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small sweet onion, diced
- 1 large garlic clove, minced
- corn kernels from 6 ears of corn
- 2 cups sliced okra
- 1 cup heavy cream
- 3 sprigs fresh thyme
- 1/2 teaspoon sugar
- 1 to 1 1/2 teaspoons salt
- 1/2 teapsoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
- 2 tablepsoons diced roasted red peppers
- 1 cup halved grape tomatoes
- 1/2 pound thick-sliced bacon, cooked and crumbled
Instructions
- In a small saucepan, combine lima beans and enough water to cover. Bring to a boil, reduce heat and simmer 10 to 12 minutes. Drain.
- Add olive oil and butter to a large nonstick skillet and heat over medium heat. Add onion and cook 3-4 minutes. Add garlic, corn, and okra and sauté fro 3-4 minutes.
- Add cream, thyme (the whole sprigs), sugar, salt and pepper and cook for 15 minutes, stirring occasionally. Remove the thyme stems.
- Stir in lima beans, Parmesan cheese, roasted red peppers, and tomatoes. Cook for 1 minute, remove from heat and top with crumbled bacon.
Nutrition
Calories: 383kcal