Succotash

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1½ cups chopped onion
• Coarse salt
• 1 large garlic clove, minced
• 3 cups chopped red tomatoes (about 1 1/2 pounds)
• 2¼ cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
• 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
• 3 tbsp thinly sliced fresh basil

Method

1. In a heavy large skillet, sauté onion in oil until soft and translucent, about 5 minutes.
2. Add garlic; stir until fragrant, about 1 minute.
3. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.
4. Season to taste with salt and pepper.
5. Stir in basil and serve
6. Source