DC has warmly welcomed us in the last few days by gifting us with a couple hundred dollars worth of tickets in the first 48 hrs. In the words of Sterling Archer, “Eat a dick, DC!” Couple that with the fact that we are now newly minted MDs on the eve of starting our respective residencies, I’ve slowly begun to brainstorm and adjust recipes to suit our new living conditions (namely significantly less time, and tighter budget).
This recipe is inspired by Sylvester the cat’s catchphrase, “sufferin’ succotash!”and the nice kick-in-the-face DC welcome. Succotash is traditionally composed of a base of corn and lima beans which you can customize as you see fit with other vegetables. It is simple and quick to make with the additional benefit of being rich in a bunch of essential amino acids. This particular recipe makes a huge batch and the leftovers are just as tasty.
- Corn 2 cobs, trim off the kernels (may substitute frozen corn as well) ~1.5 cups
- Lima beans 2 cups
- Red bells pepper 2, diced
- Tomatoes 5 small size, quartered
- Onion 1 medium, diced
- Garlic 3 cloves, minced
- Basil 4-5 leaves, chiffonade
- Oil 2 tbsp
- Salt 1.5 tbsp
- Paprika 0.5 tbsp
- Black pepper To taste
- Heat oil in large pan on medium high heat.
- Add diced onion and a pinch of salt. Saute until slightly caramelized.
- Add garlic, corn, lima beans. Saute for 5 minutes.
- Add red bell pepper, remaining salt, paprika, and black pepper. Mix well and saute for additional 3 minutes.
- Remove pan from heat. Mix in basil and serve.
Be cautious if you end up using canned or frozen vegetables for this dish, drain them well otherwise they end up leaking a ton of water and you end up with a very soggy succotash.