Succotash Recipe – Simple & Satisfying

Since I didn’t grow up in the south, I didn’t know what succotash was until I was an adult.  My main exposure to it was Sylvester the cat sputtering, “Sufferin’ Succotash!” and since it was used as an expletive – I assumed that it couldn’t be anything good.

Wow, was I wrong!

The amount of flavor that comes from this simple dish is amazing.  Salt, pepper, balsamic vinegar, and basil combine with the sautéed veggies to make an easy dish that is bursting with flavor.

This is one of my go-to lunches now as I’m trying to wean us completely off of Kraft mac & cheese.  It takes just about as much time as fixing up a box, tastes great, and is much, much healthier.

Simple Succotash (makes enough for 2 adults or 1 adult and 2 kids)

2 Tbs. butter or olive oil

1 yellow onion, chopped

10 oz bag baby lima beans, frozen

1 c. frozen (or fresh) corn

1 c. cherry tomatoes, halved

1 Tbs. balsamic vinegar

1/2 tsp. dried basil (1 Tbs. chopped fresh basil)

1/2 tsp. salt

1/4 tsp. pepper

-HEAT a medium saucepan over medium high and melt butter (or add oil).

-ADD chopped onion to the pan and sauté for 5-7 minutes, until translucent.

-STIR in frozen lima beans and corn.  Stirring occasionally, cook for ~10 minutes, until the vegetables are well heated through and slightly browned.

-ADD salt and pepper. Stir well.

-ADD balsamic vinegar and basil.  Stir well.

-ADD cherry tomato halves and cook for 1 minute, stirring gently.

-REMOVE from heat and serve immediately.

Succotash-2

Actually, reheated leftovers taste just as good the next day . . . when there are any.

 

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