Title: Baby Lima and Corn Succotash with Roasted Red Pepper
Categories: T, H, A, N, K
Yield: 8 Servings

2 c Fresh lima beans; or a
10 oz Frozen Lima Beans; thawed
8 Ears fresh corn (about 5
-cups), or
20 oz Frozen corn kernels; thawed
3 tb Butter
1 c Shallots; finely minced
1 1/2 c Roasted red pepper; diced
Salt and pepper
4 tb Fresh chives; minced

Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower
heat to medium, add lima beans and cook until tender, 8 minutes; drain.

In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain
corn and slice kernels as soon as ears are cool enough to handle.

Heat butter in a saucepan over medium low heat. Add shallot and cook until
softened, about 5 minutes. Add roasted pepper, beans and corn, season to
taste with salt and pepper and cook until heated through. Garnish with
chives before serving.

Notes: Thanksgiving Special with Drew Nieporent

Recipe by: TVFN Show #TGSP94

Posted to MC-Recipe Digest V1 #921 by Sue on Nov 23,
1997