This is a great side dish.
Pairs well with my Key Lime Grilled Chicken and basmati rice cooked in chicken broth.
There are many different types of succotash recipes out there. This is one of many.
1 Tbls. olive oil
1-1/2 t. butter
1/2 yellow onion, diced
salt and freshly ground black pepper, to taste
1/2 red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
1/2 c. diced tomatoes
1/2 t. ground cumin
1 pinch cayenne pepper
pinch of red pepper flakes
2 green zucchinis, cut into cubes
4 oz. fresh green beans, cut into 1/2-inch pieces
1/4cup water
1-1/2 c. corn (thawed if frozen)
1 c. frozen baby lima beans, thawed
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, cayenne pepper and red pepper flakes 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 and additional black pepper.
Serves 6