Two-Bean Succotash
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15-20 minutes
Servings: Makes 2 Quarts
Ingredients
- ¾ pound fresh green beans, trimmed and cut into 1½-inch pieces
- 1 pound fresh or frozen baby lima beans, thawed
- ¼ cup unsalted butter
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 2 cups fresh corn kernels (about 3 ears)
- 1 pint cherry tomatoes, halved
- 1 tablespoon chopped fresh thyme
- 1½ teaspoons Kosher salt
- ½ teaspoon ground black pepper
Directions
Fill a large Dutch oven halfway with water, and bring to a boil over medium-high heat; add green beans. When water returns to a boil, remove green beans using a slotted spoon, and transfer to ice water to stop the cooking process.
Return water to a boil. Add lima beans; cook until just tender, 5 to 7 minutes. Drain lima beans, and transfer to ice water to stop the cooking process. Drain all beans well.
In a 12-inch skillet, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is just tender, about 3 minutes. Stir in corn; cook, stirring occasionally, until corn is just tender, about 3 minutes. Stir in all beans, tomatoes, thyme, salt, and pepper; cook, stirring frequently, until heated through, about 5 minutes.