Worth a trip

Iron-Skillet Succotash

Name: Iron-Skillet Succotash
Cuisine: southern_american
Ingredients: 3 tablespoons butter; 1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups); 18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes; 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 1 10-ounce package frozen lima beans or shelled edamame, partially frozen; 1 10-ounce package frozen corn kernels, partially frozen; 1 tablespoon minced fresh marjoram; Coarse kosher salt

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions