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Photo of Succotash with fresh basil by Millie Peartree by WW

Succotash with fresh basil by Millie Peartree

2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Enjoy this succotash all year round! When fresh corn is not in season, swap in thawed frozen corn, or drained canned corn in its place. Serve with roasted or grilled chicken or fish for a delicious dinner. Use leftover succotash in lettuce wraps, as a frittata filling, or mixed into cauliflower rice.

Ingredients

Frozen baby lima bean

2 cup(s), or fresh baby lima beans

Uncooked onion

1 cup(s), chopped, sweet or Spanish variety

Unsalted butter

2 Tbsp, divided

Okra

1 cup(s), cut into 1/2-inch-thick slices (or frozen cut okra)

Corn on the cob

4 ear(s), medium, kernels removed with a knife

Garlic clove

1 clove(s), finely chopped

Kosher salt

1¼ tsp

Black pepper

¼ tsp

Cherry tomatoes

1 cup(s), halved

Fresh basil

¼ cup(s), thinly sliced

Instructions

  1. Place lima beans in a medium saucepan, and add enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  2. In a large skillet over medium-low heat, sauté onion in 1 tbsp butter until translucent, about 6 minutes. Increase heat to medium, add okra and sauté for 5 minutes.
  3. Stir corn, garlic, salt, pepper, and drained lime beans into skillet, and cook, stirring often, until corn is tender and bright yellow, about 5 to 6 minutes. Add tomato and cook, stirring a few times, 2 minutes.
  4. Add remaining 1 tbsp butter to skillet, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat, add basil, stir, and adjust seasonings if necessary.
  5. Serving size: about 1 cup

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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