Super Succotash

• 2 cups baby lima beans, thawed if frozen
• 2 cups corn kernels, thawed if frozen
• 2 cups green beans, cut into 1/2-inch lengths
• 1 cup diced (1/4 inch) red bell pepper
• 1/2 cup diced (1/4 inch) seeded ripe plum tomatoes
• 2 tablepoons olive oil
• 1 tablespoon unsalted butter
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 cup defatted chicken broth
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• Salt and pepper, to taste
• 3 tablespoons chopped parsley

1. 1.
2. Blanch the beans and corn separately until just tender in boiling water.
3. Rinse under cold water.
4. Drain and reserve.
5. 2.
6. Melt the oil and butter in a large skillet over medium-low heat.
7. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
8. 3.
9. Stir the blanched vegetables into the onions, coating with butter.
10. Toss with broth, adding sage.
11. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes.
12. Cook, covered, another 5 minutes.
13. Add the parsley, adjust the seasonings and serve immediately.

baby lima beans, corn kernels, green beans, red bell pepper, tomatoes, olive oil, unsalted butter, onion, garlic, chicken broth, fresh sage, salt, parsley

Taken from www.epicurious.com/recipes/food/views/super-succotash-107555 (may not work)