Succotash

1. 1
   prep

   Prep all the vegetables.

   1.Finely chop the onion into small dice.

   2.Dice the red bell pepper into small cubes.

   3.Mince the garlic cloves.
2. 2
   saute · ~7 min

   Sauté the aromatics.

   1.Melt the butter in a large skillet over medium heat.

   2.Add the chopped onion and cook until softened and translucent, about 3 to 4 minutes.

   3.Stir in the diced bell pepper and cook for another 2 minutes.

   4.Add the minced garlic and sauté until fragrant, about 30 seconds.

   TIPKeep the heat at medium to avoid burning the garlic. It should turn fragrant and golden, not brown.
3. 3
   simmer · ~10 min

   Simmer the beans and corn.

   1.Add the lima beans to the skillet and stir to coat with butter.

   2.Pour in ¼ cup of water, cover, and let the beans steam for 3 to 4 minutes until nearly tender.

   3.Add the corn kernels, salt, black pepper, and smoked paprika. Stir everything together.

   4.Cook uncovered for 5 to 6 minutes, stirring occasionally, until the corn is bright and the beans are fully tender.

   TIPIf the pan looks dry before the beans are tender, add a splash more water. The mixture should be moist but not soupy.
4. 4
   mix · ~1 min

   Finish with cream and parsley.

   1.Reduce the heat to low and stir in the heavy cream.

   2.Simmer gently for 1 minute until the cream thickens slightly and coats the vegetables.

   3.Remove from heat and fold in the chopped fresh parsley.

   TIPDon't boil after adding cream — a gentle simmer keeps it smooth and prevents curdling.
5. 5
   serve

   Taste, adjust seasoning, and serve warm.

   Give the succotash a final taste and adjust salt and pepper as needed. Transfer to a serving bowl and enjoy immediately.

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