Baby lima and corn succotash with roasted red pepper

Yield: 8 Servings

Measure Ingredient
2 cups Fresh lima beans; or a
10 ounces Frozen Lima Beans; thawed
8 \N Ears fresh corn (about 5 cups), or
20 ounces Frozen corn kernels; thawed
3 tablespoons Butter
1 cup Shallots; finely minced
1½ cup Roasted red pepper; diced
\N \N Salt and pepper
4 tablespoons Fresh chives; minced

Bring about 1½ cups salted water to a boil in a medium saucepan. Lower heat to medium, add lima beans and cook until tender, 8 minutes; drain.

In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cool enough to handle.

Heat butter in a saucepan over medium low heat. Add shallot and cook until softened, about 5 minutes. Add roasted pepper, beans and corn, season to taste with salt and pepper and cook until heated through. Garnish with chives before serving.

Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94

Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997

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