Garden Succotash

Recipe from

Southern Living


3/4 cup fresh lima or butter beans
1 1/4 cups fresh corn kernels (2 small ears)
1 cup chopped shiitake mushrooms
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 teaspoon chopped garlic
1/4 cup dry white wine
3/4 cup whipping cream
2 tablespoons butter
1 medium tomato, peeled, seeded, and chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives


Place beans in boiling water to cover in a small saucepan; simmer 3 minutes or until crisp-tender. Drain; rinse with cold water, and drain.

Sauté corn kernels, chopped mushrooms, bell peppers, salt, and pepper in hot oil in a medium skillet over medium-high heat for 5 minutes or until corn is crisp-tender. Add chopped garlic, and sauté 30 seconds. Stir in white wine, and cook 1 minute. Add whipping cream and beans; reduce heat to medium low, and simmer, covered, 25 to 30 minutes or until beans are tender. Remove from heat, and stir in butter. Add chopped tomato, parsley, and chives, and stir just until combined.