Recipe by blucoat
The recipe is from Bon Appétit Magazine (Oct. 2008) by Amelia Saltsman, author of excellent cookbook, "The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm". Recipe can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Top Review by CranberrySparkle
Nice variation on plain succotash. I made it exactly like the recipe except I used dried rather than fresh basil. It was easy to make, had excellent flavor and was moister than regular succotash. When I make it again, the only chnage would be to add a little more tomato.
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 cups chopped onions
- coarse kosher salt
- 1 large garlic clove, minced
- 3 cups chopped 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 -11 ounces frozen lima beans or 10 -11 ounces baby butter beans, thawed
- 3 tablespoons thinly sliced fresh basil
Directions See How It's Made
- 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.
- Stir in basil and serve.