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Succotash Recipe

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This recipe for Succotash, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1/4 c. olive oil
3 T. unsalted butter
2 cloves garlic, finely chopped
1 med. onion, cut into 1/4-inch dice
2 med. red bell peppers, seeded, deveined, and cut into 1/4-inch dices
2 med. zucchini, seeded and cut into 1/4-inch dices
2 10 oz. pkgs. frozen lima beans, rinsed under warm running water and drained
3 c. fresh or frozen corn kernels (4 ears)
coarse salt and freshly ground pepper
1 T. coarsely chopped fresh sage
1 T. picked fresh thyme leaves

In large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans and corn. Season with salt and pepper. Cook, stirring, until vegetables are tender, 10 minutes. Stir in herbs.




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