Chef John's Succotash recipe
All Recipes Side Dish Vegetables Corn
Ingredients
- 1 tablespoon olive oil 1 ½ teaspoons butter ½ yellow onion, diced salt and freshly ground black pepper to taste ½ red bell pepper, diced 1 jalapeno pepper, sliced 3 cloves garlic, minced ½ cup diced tomatoes ½ teaspoon ground cumin 1 pinch cayenne pepper 2 green zucchinis, cut into cubes 4 ounces fresh green beans, cut into 1/2-inch pieces ¼ cup water 1 ½ cups corn 1 cup frozen baby lima beans, thawed
Nutrition Info
- 127.3 caloriescarbohydrate: 20.4 gcholesterol: 2.7 mgfat: 4.1 gfiber: 4.6 gprotein: 4.9 gsaturatedFat: 1.1 gservingSize: -sodium: 62.1 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Succotash
Directions
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Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic, cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture, cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt, cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.