Indiana-Style Succotash

• 1 cup shelled fresh cranberry beans, or cooked fresh or frozen lima beans
• Salt to taste if desired
• 3 tablespoons butter
• 1 1/2 cups finely chopped red onion
• 1/2 teaspoon minced garlic
• 2 cups red ripe tomatoes cut into 1/4-inch cubes
• Freshly ground pepper to taste
• 3 tablespoons finely chopped parsley
• 1 1/2 cups fresh corn kernels scraped from the cob (or use frozen whole-kernel corn)

1. Bring enough water to a boil to cover beans when they are added.
2. Add cranberry beans and salt, and cook until tender.
3. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes.
4. Drain beans and set aside.
5. Heat butter in a large skillet and add onion and garlic.
6. Cook, stirring, until wilted.
7. Add tomatoes, salt, pepper and parsley.
8. Cook about 1 minute.
9. Add cooked cranberry or lima beans and corn and cook about 2 minutes.

cranberry beans, salt, butter, red onion, garlic, red ripe tomatoes, freshly ground pepper, parsley, fresh corn kernels

Taken from cooking.nytimes.com/recipes/4339 (may not work)