Colorful Succotash recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

¼ cup butter
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
½ onion, chopped
1 teaspoon chopped fresh garlic
1 ½ cups fresh corn kernels
1 cup frozen Italian green beans
½ cup frozen sliced okra
½ cup frozen baby lima beans
½ cup halved cherry tomatoes
½ teaspoon dried basil
¼ teaspoon dried tarragon
salt and ground black pepper to taste

Nutrition Info

144.5 calories
carbohydrate: 15.5 g
cholesterol: 20.3 mg
fat: 8.3 g
fiber: 3.3 g
protein: 3 g
saturatedFat: 5 g
servingSize: -
sodium: 110.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium heat. Saute bell peppers, onion, and garlic until softened, about 5 minutes. Stir in corn, green beans, okra, lima beans, and tomatoes. Season with basil, tarragon, salt, and pepper. Cook over medium-high heat, stirring to loosen any frozen vegetables, for 3 to 5 minutes.

  2. Reduce heat to medium-low and cook until vegetables are tender, about 20 minutes.

Recipe Yield

6 servings

Recipe Note

This is a delicious and colorful succotash that is easy and quick to make and makes a great side dish for jambalaya.

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