43min 4 ppl
Succotash
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 5 steps
Easy: ≤30 min and ≤6 steps
220 kcalper person
Protein 7g
Carbs 30g
Fats 9g
About this dish
Sweetcorn and lima beans tossed in butter with peppers and a scattering of herbs - a colourful summer side rooted in the Indigenous dish that fed the earliest New England settlers.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Lima beansshelled250 g
- Red Bell Peppersdiced1
- Oniondiced1
- Chivesfinely chopped2 tbsp
Dairy & Eggs
- Unsalted butter30 g
Tins & Jars
- Sweetcornkernels cut from the cob300 g
Spices & Seasonings
- Salt0.5 tsp
- Freshly ground black pepperto taste
Utensils
- Chopping board
- Sharp knife
- Saucepan
- Frying pan
Method
1
Cut the sweetcorn kernels from the cob and dice the red pepper and onion.
Approx. 8 minutes
2
Bring a saucepan of water to the boil and cook the lima beans for 5 minutes until tender, then drain.
Approx. 5 minutes
3
Melt the butter in a frying pan over medium heat and cook the onion and red pepper for 4 minutes until softened.
Approx. 4 minutes
4
Add the corn and cooked lima beans and cook for 3 minutes, stirring, until the corn is tender.
Approx. 3 minutes
5
Season with salt and pepper and stir through the chives before serving.
Approx. 2 minutes
