Succotash

Prep Time: 5 Min

1 package (12 ounces) frozen lima beans

3 tablespoons unsalted butter, divided

1 sweet onion, diced

1 red bell pepper, diced

2 cloves garlic, minced or pressed

1 can (15 ounces) Green Valley Organic Whole Kernel Corn, drained

1 can (14.25 ounces) Green Valley Organic French Cut Green Beans, drained

2 green onions, thinly sliced

1 tablespoon apple cider vinegar

½ teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup cherry tomatoes, halved

¼ cup chopped fresh basil

Cook the lima beans: Bring a pot of salted water to a boil. Add the frozen lima beans and simmer for 10 minutes, until tender. Drain and set aside.
Sauté the vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper: Stir in the red bell pepper and continue cooking for about 5 minutes, until the onions are browned and the pepper is softened.
Add garlic: Stir in the garlic and cook for 1 minute, until fragrant.
Combine ingredients: Add the cooked lima beans, corn, green beans, green onions, vinegar, thyme, salt, and pepper. Stir to combine and cook until heated through.
Finish and serve: Remove from the heat and stir in the remaining 1 tablespoon of butter, cherry tomatoes, and basil. Taste and adjust seasoning as needed.