Andouille Succotash

• 2 tablespoons (1/4 stick) butter
• 1/4 cup minced onion
• 2 cups frozen baby lima beans, thawed
• 2 cups frozen sweet corn, thawed
• 6 ounces andouille sausage*, thinly sliced into rounds
• 2 cups chopped seeded fresh tomatoes (about 3)
• 2 tablespoons chopped fresh parsley
• 2 teaspoons fresh lime juice

1. Melt butter in heavy large skillet over medium heat.
2. Add onion; saute until soft, about 5 minutes.
3. Add lima beans, corn, and sausage; season with salt and pepper.
4. Saute until vegetables are cooked through, about 8 minutes.
5. Add tomatoes and cook 3 minutes longer.
6. Mix in parsley and lime juice.
7. Season to taste with salt and pepper and serve.
8. Andouille sausage can be found in specialty foods stores and some supermarkets.
9. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

butter, onion, beans, frozen sweet corn, andouille sausage, tomatoes, parsley, lime juice

Taken from www.epicurious.com/recipes/food/views/andouille-succotash-106222 (may not work)