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Baby Lima and Corn Succotash with Roasted Red Pepper

Baby Lima and Corn Succotash with Roasted Red Pepper comes together with Fresh Lima Beans Or A, Frozen Lima Beans Thawed, Ears Fresh Corn, Frozen Corn Kernels Thawed, and Butter. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 10 oz
• 8
• 20 oz
• 3 tbsp
• 1 cup
• 1 1/2 cup
• Salt And Pepper
• 4 tbsp

Method (preview)

1. 1

   Bring about 1 1/2 cups salted water to a boil in a medium saucepan.

2. 2

   Lower heat to medium, add lima beans and cook until tender, 8 minutes; drain.

3. 3

   Drain corn and slice kernels as soon as ears are cool enough to handle.

4. 4

   Heat butter in a saucepan over medium low heat.

5. 5

   Add shallot and cook until softened, about 5 minutes.

6. 6

   Add roasted pepper, beans and corn, season to taste with salt and pepper and cook until heated through.

7. 7

   Garnish with chives before serving.

8. 8

   Notes: Thanksgiving Special with Drew Nieporent

9. 9

   Recipe by: TVFN Show #TGSP94 1997