SUCCOTASH

The word succotash is derived from the Narraganset Indian word meaning 'broken' or 'fragments'. My mom always made succotash with lima beans, corn, butter, milk, salt, and pepper . . . and that was all. That is still mine and my son, Brandon's favorite way to have it. When you add other vegetables, such as red bell pepper and green beans, it makes a very colorful dish. Succotash became popular during the Great Depression because it was a poor man's staple. A Creole or Cajun version would include okra. Some other recipes include bacon. Make your own version of succotash.

2 t grape seed oil
1 yellow onion, diced
1 red bell pepper, diced
Handfull of green beans, diced
2 cloves garlic, minced
3 ears of corn, kernels removed or 3 cups frozen corn, thawed and drained
3 cups frozen lima beans, thawed and drained
1 t fresh thyme leaves
½ t cayenne pepper
2 T unsalted butter   
1 cup whole milk
Sea salt and finely ground black pepper

In a large skillet, heat the oil over medium heat and add the onion, bell pepper, and green beans. Cook for 5 minutes, while stirring.
Add the garlic and cook another couple of minutes.
Add the corn, lima beans, thyme leaves, and cayenne pepper.
Cover with a lid and let simmer 5 minutes.
Remove lid and stir in the butter and milk.
Season to taste with salt and pepper.
Simmer another couple of minutes until heated through.

Serves 6