California Farm Fresh Corn and Lima Beans Succotash Dinner

Name: How to cook California Farm Fresh Corn and Lima Beans Succotash Dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 dishes
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fresh Corn and Lima Beans Succotash Dinner

Fresh corn is ripe to be eaten in summer, and with dried Lima beans, you can make nourishing and delicious succotash in an hour and a half, even with dried beans. Succotash is an american pioneer vegan dinner from the seventeen hundreds with lots of protein.

Ingredient

Food ration :

2 people, 4 dishes

Cooking time :

1 1/2 hour

3 Ears

fresh corn, makes 3 cups kernels

1 Cup

dry lima beans, makes 3 cups cooked

2 cups

water

1 cup

vegetable broth

1 Tsp

sea salt

1/2 Tsp

baking soda

2 Tbs

olive oil

1/2 Tsp

hot smoked paprika

1 cup

diced red onion

3 Cloves

elephant garlic, minced

1 cup

cherry tomatoes, halved

1 cup

green bell pepper, diced to lima bean size

1 cup

poblano pepper, diced to lima bean size

1 Tbs

apple cider vinegar

Cooking instructions

* Step 1

Cover cup of dry lima beans with 1 cup of broth, 2 cups of water, Tsp of sea salt, 1/2 Tsp baking soda, bring to hard boil, lid on, five minutes, turn off, rest till all liquids have been absorbed, about an hour. Taste lima bean, should be tender but al dente.

* Step 2

Soak corn in their husks in water. When lima beans are soft and cooked, microwave the ears of corn in their husks, 3 minutes. Cool and peel, save husks to dry to make tamales in winter. Slice cooked corn kernels off the cob, set aside. Cobs go to garden fermenter.

* Step 3

Dice onion, mince garlic cloves, sautee in olive oil with hot smoked paprika, thyme, and black pepper in deep cast iron skillet till glazed, 5 minutes, add diced green peppers, halved cherry tomatoes, sautee five minutes, add cooked corn, soft lima beans, fry till fragrant, another five minutes.