A Love of Limas -- Laurie Colwin's Succotash
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Serves: 6
I always make this with frozen corn and frozen lima beans. I suppose you could make it with fresh, but it's difficult to find fresh lima beans. Do not use the large "Fordhook" beans for this -- they have an unpleasant bitter flavor, and do not, erroneously thinking you don't like lima beans, substitute edamame. The texture is all wrong. Also, do not omit the ginger, as it ties the whole dish together.
  • 1 red bell pepper, chopped
  • ½ medium onion, chopped
  • 1 clove garlic, minced
  • 2 T olive oil
  • 10 oz. frozen sweet corn
  • 10 oz. frozen baby lima beans
  • ⅓ c. water
  • 1 T sugar
  • salt and pepper to taste
  • 1 T dried ginger
  1. Saute the garlic, onion and pepper in the olive oil over medium low heat until the vegetables are soft, the onions are translucent, and the whole thing is tinged with red. Add the beans, the corn and the water. Cover and cook for about 10 minutes until the vegetables are cooked through, then uncover and let it caramelize a bit. Never undercook lima beans. Add ginger and sugar, stir, and season to taste. Serve hot or cold and save the leftovers.
From Laurie Colwin's More Home Cooking
Recipe by The Domestic Front at http://www.thedomesticfront.com/a-love-of-limas-laurie-colwins-succotash/