Succotash with Butter Beans, Corn, and Red Pepper
By Keith DresserPublished on May 11, 2015
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
1 (15-ounce) can butter beans, 2 tablespoons liquid reserved, rinsed2 teaspoons lemon juice 3 tablespoons unsalted butter 1 small onion, chopped fine½ red bell pepper, cut into ¼-inch piecesSalt and pepper 2 garlic cloves, mincedPinch cayenne pepper 4 ears corn, kernels cut from cobs (3 cups)2 tablespoons minced fresh parsley
Before You Begin
Do not use frozen or canned corn in this dish.
Instructions
- Stir reserved bean liquid and lemon juice together in small bowl; set aside. Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion, bell pepper, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds.
- Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in parsley, and season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
1 (15-ounce) can butter beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lemon juice
3 tablespoons unsalted butter
1 small onion, chopped fine
½ red bell pepper, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
Pinch cayenne pepper
4 ears corn, kernels cut from cobs (3 cups)
2 tablespoons minced fresh parsley
Ingredients
1 (15-ounce) can butter beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lemon juice
3 tablespoons unsalted butter
1 small onion, chopped fine
½ red bell pepper, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
Pinch cayenne pepper
4 ears corn, kernels cut from cobs (3 cups)
2 tablespoons minced fresh parsley
Ingredients
1 (15-ounce) can butter beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lemon juice
3 tablespoons unsalted butter
1 small onion, chopped fine
½ red bell pepper, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
Pinch cayenne pepper
4 ears corn, kernels cut from cobs (3 cups)
2 tablespoons minced fresh parsley
Why This Recipe Works
We wanted a simple side dish made with crisp, sweet fresh corn and creamy beans. For the corn, crisp kernels fresh from the cob were the only option for this dish. For the beans, we used canned butter beans instead of limas as they were superquick and had a creamy consistency and pleasant mild flavor. Some of the canning liquid from the beans created a “sauce” that bound the succotash’s ingredients together, creating a dish with a cohesive texture.
Before You Begin
Do not use frozen or canned corn in this dish.
Instructions
- Stir reserved bean liquid and lemon juice together in small bowl; set aside. Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion, bell pepper, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds.
- Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in parsley, and season with salt and pepper to taste. Serve.
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