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Chef Tray’s Succotash Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 T Olive Oil
1 1/2 tsp Butter
1/2 C. Red Onion diced
3/4 tsp Salt
3/4 C. Red Pepper diced
1/4 C. jalapeño pepper thinly diced
1 T. Minced garlic
1/2 C. Tomato diced
1/2 tsp Cumin
1/4 tsp Black Pepper coarse
1 pinch of Cayenne pepper
2 small Zucchini cut into 1/2 “ pieces
4 oz fresh green bean- bias sliced into 1” pieces (1 cup)
1/4 C. Water
1 1/2 C Fresh Corn kernels
1 C. Cooked fresh or frozen baby lima beans
Directions:
Directions:
Directions
1. Heat oil and butter in a large skillet over medium heat. Add onion and 1/4 teaspoon of salt, cook, stirring, until onion is soft and slightly golden, 6 to 7 minutes. Add bell pepper, jalapeño, and garlic, cook and stir until peppers are fragrant and softened, 3 to 4 minutes.

2. Add tomato, cumin, black pepper, and cayenne; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and 1/4 teaspoon of salt; cook until zucchini is crisp and tender, 5 to 6 minutes. Add corn in lima beans; cook, stirring occasionally, until heated through, 3 to 5 minutes. Season with remaining 1/4 teaspoon of salt.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Fresh Lima beans— Simmer fresh shelled beans uncovered in enough lightly salted water to cover beans by 2 inches. Cook fresh lima beans 20 to 60 minutes until tender.

 

 

 

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