Summer Succotash

Name: Summer Succotash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 113 grams shelled fresh lima beans, cranberry beans, or black-eyed peas, or thawed frozen baby lima beans; 1 bay leaf; omit if using frozen beans; 1 smalls carrot, peeled; omit if using frozen beans; 237 milliliters Kernels from 2 large ears corn (about; 2 Tbs chopped fresh basil; 1 Tb chopped fresh flat-leaf parsley; 2 cloves garlic, whole, plus 1 clove, finely chopped; omit the whole cloves if using frozen beans; 113 grams green beans, cut into 1/4-inch pieces; 6 servings Kosher salt; 2 Tbs olive oil; 1 red bell pepper, cut into 1/4-inch dice; 0 teaspoons dried red chile flakes; 1 small red onion, cut into 1/4-inch dice; 1 small ripe tomato, seeded and cut into 1/4-inch dice; 1 Tb unsalted butter; 1 medium zucchini, cut into 1/4-inch dice

Summer Succotash might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 135 calories, 4g of protein, and 7g of fat per serving. This recipe serves 6. It is a very reasonably priced recipe for fans of Southern food. It is perfect for The Fourth Of July. If you have bell pepper, kosher salt, carrot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Ingredients

Servings:

113grams

shelled fresh lima beans, cranberry beans, or black-eyed peas, or thawed frozen baby lima beans 1

bay leaf; omit if using frozen beans 1smalls

carrot, peeled; omit if using frozen beans 237milliliters

Kernels from 2 large ears corn (about 2Tbs

chopped fresh basil 1Tb

chopped fresh flat-leaf parsley 2cloves

garlic, whole, plus 1 clove, finely chopped; omit the whole cloves if using frozen beans 113grams

green beans, cut into 1/4-inch pieces 6servings

Kosher salt 2Tbs

olive oil 1

red bell pepper, cut into 1/4-inch dice 0teaspoons

dried red chile flakes 1small

red onion, cut into 1/4-inch dice 1small

ripe tomato, seeded and cut into 1/4-inch dice 1Tb

unsalted butter 1medium

zucchini, cut into 1/4-inch dice

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. 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 Brundlmayer Steinmassl Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.