Chef John's Succotash

Name: Chef John's Succotash
Total time: 40
Yield: 6
Ingredients: 1 tablespoon olive oil; 1.5 teaspoons butter; 0.5 yellow onion, diced; salt and freshly ground black pepper to taste; 0.5 red bell pepper, diced; 1 jalapeno pepper, sliced; 3 cloves garlic, minced; 0.5 cup diced tomatoes; 0.5 teaspoon ground cumin; 1 pinch cayenne pepper; 2 green zucchinis, cut into cubes; 4 ounces fresh green beans, cut into 1/2-inch pieces; 0.25 cup water; 1.5 cups corn; 1 cup frozen baby lima beans, thawed

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 40 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

1.5 teaspoons butter
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0.5 yellow onion, diced
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salt and freshly ground black pepper to taste
•

0.5 red bell pepper, diced
•

1 jalapeno pepper, sliced
•

3 cloves garlic, minced
•

0.5 cup diced tomatoes

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0.5 teaspoon ground cumin
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1 pinch cayenne pepper
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2 green zucchinis, cut into cubes
•

4 ounces fresh green beans, cut into 1/2-inch pieces
•

0.25 cup water
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1.5 cups corn
•

1 cup frozen baby lima beans, thawed

Instructions

Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.