Email to Filus1217      

Chef John's Succotash

Source of Recipe

.
Chef John's Succotash

Allrecipes.com
Recipe by: Chef John
9 reviews rate this recipe 4.5 of 5 stars.
6 servings
Ready in 40 min.

"This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe."

Ingredients:
1 tablespoon olive oil
1-1/2 teaspoons butter
1/2 yellow onion, diced
salt and freshly ground black pepper to taste, 'divided'

1/2 red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced

1/2 cup diced tomatoes
1/2 teaspoon ground cumin
1 pinch cayenne pepper

2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
1/4 cup water
1-1/2 cups corn
1 cup frozen baby lima beans, thawed

Directions:
1. 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.

2. 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.

1/6 of recipe equals: Calories: 127 kcal; Fat: 4.1 g; Carbs: 20.4g; Protein: 4.9 g; Cholesterol: 3 mg; Sodium: 36 mg