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Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
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Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions | |
2 tablespoons | extra-virgin olive oil |
1 1/2 cups | chopped onion |
Coarse kosher salt | |
1 large | garlic clove, minced |
3 cups | chopped red tomatoes, (about 1 1/2 pounds) |
2 1/4 cups | corn kernels cut from 4 ears of corn, (preferably 2 ears of white corn and 2 ears of yellow corn) |
2 cups | fresh lima beans, (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed |
3 tablespoons | thinly sliced fresh basil |
Heat oil in heavy large skillet over medium heat.
Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes.
Add garlic; stir until fragrant, about 1 minute.
Add tomatoes, corn, and lima beans.
Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.
Season to taste with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.
Bon Appétit
October 2008
by Amelia Saltsman
2008-08-26 13:14:30.0
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