Baby lima and corn succotash with roasted red pepper
8 Servings
Quantity | Ingredient | |
---|---|---|
2 | cups | Fresh lima beans; or a |
10 | ounces | Frozen Lima Beans; thawed |
8 | 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 |
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