Iron-Skillet Succotash

Name: Iron-Skillet Succotash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 3 Tbsps butter; 10 servings Coarse kosher salt; 283 grams package frozen corn kernels, partially frozen; 283 grams package frozen lima beans or shelled edamame, partially frozen; 1 Tbsp minced fresh marjoram; 1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups); 1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups); 510 grams zucchini (about 4), trimmed, cut into 1/2-inch cubes

You can never have too many Southern recipes, so give Iron-Skillet Succotash a try. One serving contains 109 calories, 5g of protein, and 6g of fat. This gluten free and vegetarian recipe serves 10. It works best as a side dish, and is done in about 45 minutes. Head to the store and pick up orange bell pepper, edamame, onion, and a few other things to make it today.

Instructions

Melt butter in heavy large skillet (preferablycast iron) over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Addonion; cook until golden, about 5 minutes.

Add zucchini and peppers; cook untilbeginning to soften, stirring often, about5 minutes.

Ingredients you will need

Zucchini

Peppers

Add lima beans and corn; cookuntil heated through, stirring constantly,about 5 minutes.

Ingredients you will need

Lima Beans

Corn

Mix in marjoram. Seasonwith coarse salt and black pepper.

Ingredients you will need

Salt And Pepper

Marjoram

Transfersuccotash to large bowl and serve.

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

3Tbsps

butter 10servings

Coarse kosher salt 283grams

package frozen corn kernels, partially frozen 283grams

package frozen lima beans or shelled edamame, partially frozen 1Tbsp

minced fresh marjoram 1large

orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)1large

red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)1large

white onion, cut into 1/2-inch pieces (about 2 1/2 cups)510grams

zucchini (about 4), trimmed, cut into 1/2-inch cubes

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Selbach Oster Mosel Riesling Kabinett with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.