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Italian Succotash

Course: Side Dish
Cuisine: Fusion
Author: Michelle De La Cerda
Italian Succotash ~ The classic Native American dish given an Italian make over with sausage, tomatoes and herbs, no more soggy lima beans here.
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Ingredients

  • 3 ears of corn (about 3 cups)
  • 3 cups lima beans
  • 3 Tuscan Red Wine sausages; casings removed
  • 1 can tomatoes
  • 1 red bell pepper; chopped
  • 1/2 red onion; diced
  • 3 cloves garlic; minced/grated
  • 1 tbsp . oregano
  • Extra virgin olive oil
  • Salt/pepper to taste

Instructions

  1. Remove the casings from the sausages and brown them in a large sauté pan over medium-high heat.
  2. Add olive oil as needed if the sausage is lean and not rendering any fat.
  3. Once the sausage is half cooked…

Fresh corn from the cob

  1. Add it and the onions, bell pepper, and garlic and cook for 5 minutes.
  2. Add the canned tomatoes and the oregano.
  3. Season with salt and pepper. Cover, and continue to cook for an additional 10 minutes on medium-low heat or until the lima beans and corn are both tender.

Frozen/canned corn

  1. Add the onions, bell peppers, garlic, and lima beans and cook for about 5 minutes.
  2. Add the corn and cook for an additional minute.
  3. Pour in the tomatoes and add the oregano.  Mix well.
  4. Season with salt and pepper.
  5. Cover and continue to cook on medium-low heat for 10 minutes or until the lima beans are cooked and tender.