Succotash with fresh basil by Millie Peartree
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Enjoy this succotash all year round! When fresh corn is not in season, swap in thawed frozen corn, or drained canned corn in its place. Serve with roasted or grilled chicken or fish for a delicious dinner. Use leftover succotash in lettuce wraps, as a frittata filling, or mixed into cauliflower rice.
Ingredients
Frozen baby lima bean
2 cup(s), or fresh baby lima beans
Uncooked onion
1 cup(s), chopped, sweet or Spanish variety
Unsalted butter
2 Tbsp, divided
Okra
1 cup(s), cut into 1/2-inch-thick slices (or frozen cut okra)
Corn on the cob
4 ear(s), medium, kernels removed with a knife
Garlic clove
1 clove(s), finely chopped
Kosher salt
1¼ tsp
Black pepper
¼ tsp
Cherry tomatoes
1 cup(s), halved
Fresh basil
¼ cup(s), thinly sliced
Instructions
1
Place lima beans in a medium saucepan, and add enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
2
In a large skillet over medium-low heat, sauté onion in 1 tbsp butter until translucent, about 6 minutes. Increase heat to medium, add okra and sauté for 5 minutes.
3
Stir corn, garlic, salt, pepper, and drained lime beans into skillet, and cook, stirring often, until corn is tender and bright yellow, about 5 to 6 minutes. Add tomato and cook, stirring a few times, 2 minutes.
4
Add remaining 1 tbsp butter to skillet, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat, add basil, stir, and adjust seasonings if necessary.
5
Serving size: about 1 cup
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