inspired by this amazing red corn i've found and the locally grown okra that keeps calling my name (long held dreams of pickling get realized this weekend. no excuses, no delays. standby for pickle posts galore in the coming weeks), i decided to try my hand at an improvised take on vegetarian succotash. it was exceptionally easy and works well hot or cold. bonus.
1 clove of garlic, chopped finely
the kernels of 2 ears of corn on the cob (1 red, 1 white)
1/2 cup okra cut into pieces
1/2 medium size red bell pepper, diced
1/2 cup shelled lima beans
1/4 cup onion, diced
salt
pepper
smoked paprika
spray medium-sized pan with nonstick spray and start cooking garlic over medium high heat. add the corn, okra, pepper, lima beans and onion. season with salt, pepper, and paprika. add about 1/2" of water, bring to boil, reduce heat, cover and simmer until the vegetables are slightly tender and cooked through. drain excess water and season to taste.
so simple. the hardest part is shelling the lima beans, since they have a much tougher pod than english peas do, but it's not that hard. and, if they do hang you up, a simple trick is to use a small paring knife to make one clean incision along the seam of the pod and it will pop apart super easily for you.
and there, my faithful friends, you have succotash that doesn't suck.
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