Succotash

Original Recipe by Chef John

Prep time: 20 minutes || Cook time: 20 minutes || Serving: 4

Ingredients

• 1 cup soaked baby lima beans (from dried beans or canned)
• ½ cup diced tomatoes
• 2 green zucchinis, cut into cubes
• ½ yellow onion, diced
• ½ red bell pepper, diced
• 1 jalapeno pepper, sliced
• 4 ounces fresh green beans, cut into 1/2-inch pieces
• 1½ cups corn
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1½ teaspoons butter
• ½ teaspoon ground cumin
• 1 pinch cayenne pepper
• 1/4 cup water
• salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil and butter in a skillet over medium heat.
2. 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.
3. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
4. Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes.
5. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes.
6. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more.
7. Season with salt.