Bright and Zingy Succotash

 Let's be honest. Succotash is often what you make when you don't have enough of any one particular veggie, so you toss together what you have, with a some lima beans and corn. Some people fill it out Southern style, with a mess of okra. I actually like throwing in a little winter squash, from time to time. But tonight's version… well, Pop asked for seconds, so that's a victory not to be taken lightly.

And the fact that it's so simple to prepare makes it that much better. 

Red, green, golden, and spicy

Bright and Zingy Succotash

Ingredients:

2 cups frozen baby Lima beans
1 tablespoon butter
1/2 small onion (about 1/2 cup), diced
2 cups frozen sweet corn
1 can (14–16 ounce) diced fire-roasted tomatoes drained, liquids reserved
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Directions:

Preheat oven to 300ºF. 

In a steamer or microwave, cook baby Lima beans until almost tender.

Using a 12-inch oven-safe frying pan, sauté diced onion in butter until transparent and tender. Add in corn, cooking on low heat until some kernels begin to brown. Stir in drained tomatoes, cayenne pepper, and salt, then add cooked Lima beans. Stir well. Place on rack in oven, roasting for 10 minutes.

Remove from oven, add in the reserved tomato juice and stir well. Serves an army (well, 8-10 very hungry people, at any rate).

FTR, I can't tell whether it was the tomato or the cayenne zing which won Pop over, and, frankly I don't care. I'm just glad he liked it.