Summer Succotash With Marjoram |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Such a nice fresh take on the traditional succotash using the uniquely American three sisters (corn, beans, squash) deserves a place at every Thanksgiving table. The complex carbohydrates are better for diabetics & the squash are delicious but not as calorie laden as other traditional offerings. We'll be using Red Giant Marconi peppers (we still have them in the garden!) instead of green pepper as DF coming for Thanksgiving dislikes green peppers. Using marjoram & Italian parsley from the garden too! Saved from Bon Appetit (sniff, sniff, RIP) August 2002. I use 1T each butter & olive oil - no perceptible difference & it lightens things up a bit. Easily adapted to vegan with omission of butter altogether. Canned corn but frozen lima beans works best in this recipe if fresh not available. Reheats well in the microwave. Ingredients:
3 tablespoons butter |
3 tablespoons olive oil |
1 onion, large, chopped |
1 red bell pepper, 1/2 inch chop |
1 green bell pepper, 1/2 inch chop |
1 garlic clove, minced |
2 cups corn kernels, fresh if possible (avoid frozen, used canned if fresh not available) |
2 zucchini, medium, 3/4 inch chop |
2 yellow squash, medium, 3/4 inch chop |
10 ounces lima beans, baby, fresh (frozen ok too but not canned) |
4 tablespoons italian parsley, fresh, chopped |
1 tablespoon marjoram, fresh, chopped |
Directions:
1. Melt butter with oil in large deep skillet over medium-high heat. Add onion, peppers & garlic; saute until peppers are crisp tender - about 5 minutes.
2. Add corn, zucchini, yellow squash, lima beans & saute until vegies are just tender about 7 minutes.
3. Stir in 3T parsley & marjoram.
4. Season to taste with salt & fresh ground black pepper.
5. Transfer to serving bowl.
6. Garnish with remaining parsley & serve.
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