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Succotash

1
Points® value
Total Time
33 min
Prep
13 min
Cook
20 min
Serves
4
Difficulty
Easy
While there are a number of versions of succotash, it wouldn’t be authentic without corn or lima beans.

Ingredients

Olive oil

2 tsp

Red bell pepper

1 medium, seeded and diced

Uncooked zucchini

½ medium, diced

Onion

½ medium, diced

Garlic

1 clove(s), finely chopped

Tomato

1 medium, seeded and diced

Cooked lima beans

1 cup(s), frozen and thawed

Frozen corn

1 cup(s), or fresh

Fresh parsley

2 Tbsp, flat-leaf, chopped

Paprika

1 tsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Dried marjoram

¼ tsp

Instructions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, zucchini, onion, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring occasionally, about 2 minutes.
  2. Stir in the lima beans, corn, parsley, paprika, salt, pepper, and marjoram. Reduce the heat and simmer, covered, until the flavors blend, about 10 minutes. Yields 3/4 cup per serving.

Notes

To remove fresh corn kernels from the cob, begin by cutting a small piece off the tip so that it’s flat. Holding the stem end, stand the cob upright on its flat end. Set it on a plate and use a knife to cut downward, removing the corn 3 or 4 rows at a time. You’ll need 2 medium-size ears to yield 1 cup of kernels.What was once considered a summer dish can now be made year-round because both vegetables are available frozen. This dish is great served with juicy grilled pork chops.

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