Chef John's Succotash Recipe: A Classic Vegetable Dish

Ingredients

• 1 tablespoon olive oil
• 1.5 teaspoons butter
• 0.5 yellow onion, diced
• salt and freshly ground black pepper to taste
• 0.5 red bell pepper, diced
• 1 jalapeno pepper, sliced
• 3 cloves garlic, minced
• 0.5 cup diced tomatoes
• 0.5 teaspoon ground cumin
• 1 pinch cayenne pepper
• 2 green zucchinis, cut into cubes
• 4 ounces fresh green beans, cut into 1/2-inch pieces
• 0.25 cup water
• 1.5 cups corn
• 1 cup frozen baby lima beans, thawed

Instructions

1. Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt until softened and slightly golden, about 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until fragrant and softened, approximately 3 to 4 minutes.
2. Stir in tomatoes, cumin, black pepper, and cayenne pepper; cook and stir until heated through, around 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, about 5 to 6 minutes. Stir in corn and lima beans until heated through, approximately 3 to 5 minutes more. Season with salt to taste.

Nutrition

• Calories: 127 kcal
• Fat Content: 4 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 62 mg
• Protein Content: 5 g
• Cholesterol Content: 3 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g