Summer Succotash
2014-05-06 10:23:54
Yields 10
Ingredients
- 3 cups fresh or frozen baby lima beans
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 bunch green onions, chopped
- 1 tablespoon minced garlic
- 4 cups fresh yellow corn kernels (about 6 ears)
- 2 zucchini, diced
- 2 cups heavy whipping cream
- 1½ tablespoons chopped fresh thyme
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 pint grape tomatoes, halved
- 1 pound thick-sliced peppered bacon, cooked and crumbled
Instructions
- In a medium saucepan, combine lima beans with enough water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 10 to 15 minutes or until beans are tender. Drain and set aside.
- In a Dutch oven, heat olive oil and butter over medium heat until butter melts. Add green onion and garlic; cook for 3 to 4 minutes, stirring frequently. Add corn, zucchini, lima beans, cream, thyme, salt, and pepper; cook for 20 minutes, stirring occasionally. Add tomatoes, cook for 1 to 2 minutes, just until tomatoes are heated through. Top with crumbled bacon.
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