Thursday, March 19, 2009

Sufferin' Succotash

Okay, I'm ready for summer, well maybe not 100 degree summer days, but some nice warm days. Today on Beaty’s Creek it is mighty cool, so I decided to bring summer back to Beaty’s Creek with this succotash recipe. This is a really good recipe to use your garden favorites in. Fresh is always best but right now frozen is a close second. Well this is What’s Cookin on Beaty’s Creek today.

¼ cup olive oil
1 small purple onion-diced
1 red bell pepper-diced
3 garlic cloves-minced
1 bag frozen corn
2 small zucchini-diced
2 small yellow squash-diced
1 bag frozen baby lima beans
4 T Italian Parsley-chopped
2 T Marjoram
Salt and Pepper to taste

Heat oil in a large skillet add the following, onion, bell pepper, and garlic, sauté until peppers are crisp tender, about 3 minutes add corn, zucchini, yellow squash, and lima beans, sauté them until just tender, about 5 minutes. Now add marjoram and parsley. Season with salt and pepper to taste. Makes a great side dish!