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Skillet Succotash with fresh corn, lima beans, butter beans, (optional) multi-colored zucchini, caramelized shallots and a touch of jalapeño.

Karen’s Skillet Succotash

Succotash is a simple corn and beans sauté. A traditional dish of many Thanksgiving celebrations in New England – first developed by the Narraganset Indians in Rhode Island. Today, many chefs add ingredients that are local to them, or that complement the mix. 

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Skillet Succotash with fresh corn, lima beans, butter beans, (optional) multi-colored zucchini, caramelized shallots and a touch of jalapeño.
Ingredients for Succotash
Ingredients for Succotash

Skillet Succotash with fresh corn, lima beans, butter beans, (optional) multi-colored zucchini, caramelized shallots and a touch of jalapeño.

Ingredients

2 tablespoons unsalted butter, organic, divided

¾ cups shallots, peeled and chopped, ½” dice (2 medium shallots)

2 cups fresh zucchini, cleaned, ½” dice – use multi colored

2 ears fresh corn, cut kernels off cob (about 2 cups)

2 teaspoons fresh garlic, peeled and minced

½ teaspoon jalapeño, minced

½ teaspoon sea salt

¼ teaspoon fresh cracked black pepper

1 cup lima beans, cooked & drained

½ cup butter beans*, optional

Instructions

1

Heat 1 tablespoon of butter in a large cast iron skillet. Set heat to medium-high. When hot, add the shallots, give a big stir to coat.
Cook, stirring for 5 minutes until caramelized, and a little colored. Add the remaining tablespoon of butter and the zucchini. Stir well, and cook for 5 minutes, until the zucchini is colored around the edges. Reduce the heat to moderate, add the corn, garlic, jalapeño, salt & pepper and cook for 2 minutes, stirring. Add the lima beans and butter beans (if using), stir to combine all and cook for just 2 minutes to blend the flavors.

2

Sprinkle with chopped parsley and serve. Taste for seasonings.

3

* Butter Beans are available organic & canned, found in health food and gourmet shops.
For a vegan recipe, simply use vegan butter or a neutral oil.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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