Healthy Recipe, Quick Succotash

Succotash is a perennial end-of-summer side dish that brightens up any table. It’s a cinch to make, travels well, and holds up for days in the fridge. And while this version makes a filling component to a vegan feast, it pairs well with grilled salmon, sauteed pork chops, roast chicken, or any simple protein. Serves 6-8. – Susan Puckett
Ingredients

• 2 tablespoons olive oil
• ½ cup chopped onions (any kind)
• 4 cups fresh or frozen, thawed corn kernels (from about 6 to 8 medium ears)
• 2 cups cooked fresh or frozen lima beans or field peas (or a combination)
• 1 red or green bell pepper, diced
• 1 pint cherry tomatoes, halved
• 2 or 3 minced garlic cloves (or 1 teaspoon garlic powder)
• 1 teaspoon smoked paprika
• 2 teaspoons chopped fresh thyme leaves (or ½ teaspoon dried)
• 2 teaspoons chopped fresh sage leaves (or ½ teaspoon dried) 
• Kosher salt and black pepper to taste
• 1 or 2 tablespoons butter (or vegan butter)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, or until softened. 
2. Add the corn, beans and/or peas, bell pepper, tomatoes, garlic, paprika, thyme, sage, 1 teaspoon of salt, and a few grindings of pepper. Cook for 6 to 8 minutes, until the vegetables are tender. 
3. Stir in the butter and parsley (if using), and cook for an additional minute, or until the butter is melted. Taste and season with more salt and pepper if needed. 

Susan Puckett is an Atlanta-based food writer and cookbook author.

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