Succotash

Ingredients

• 4 cups water
• 12 ounces frozen baby lima beans
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup onion – finely chopped
• 1 cup red bell pepper – diced
• 2 cloves garlic – minced
• 4 cups fresh corn kernels
• 1 cup tomato – chopped
• 1 tsp fresh thyme leaves
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• fresh parsley – chopped (for serving)

Instructions

1. Bring the water to a boil in a medium saucepan over high heat. Add the frozen baby lima beans, return to a simmer, and cook until just tender but not mushy, 8–12 minutes. Drain and set aside.
2. Heat the unsalted butter and olive oil in a large skillet over medium heat until the butter foams, about 1 minute.
3. Add the onion and red bell pepper; cook, stirring occasionally, until softened and translucent, 5–7 minutes.
4. Stir in the garlic and cook until fragrant, 30–60 seconds.
5. Add the fresh corn kernels and the cooked lima beans; season with the kosher salt and black pepper. Cook, stirring occasionally, until the corn is bright and tender-crisp and the flavors meld, 5–7 minutes.
6. Fold in the tomato and fresh thyme leaves; cook until the tomatoes just begin to soften and release some juices, 2–3 minutes. Remove from the heat.
7. Taste and adjust seasoning. Let stand 2 minutes to settle. Sprinkle with fresh parsley (for serving) and serve warm.