Succotash

  • 30g unsalted butter
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 jalapeno, seeded and minced
  • 1 tbsp plus 1 tsp salt
  • Freshly ground black pepper
  • 315g fresh corn kernels (from about 4 ears)
  • 1 to 2 tsp granulated sugar, depending on the sweetness of the corn (optional)
  • 340g cooked lima beans, or one 280g package frozen fordhook lima beans, thawed
  • 5g chopped fresh marjoram or oregano
  • 115g grape or cherry tomatoes, quartered
  • 10g chopped flat-leaf parsley
1) Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple tsp water.)

2) Raise the heat to medium-high, add the butter beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.

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