![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/04\/succotash.png\")
<\/p>\nSuccotash<\/p>\n
<\/p>\n
2 tablespoons (1\/4 stick) unsalted butter<\/p>\n
1 small red bell pepper, cored, seeded, and diced<\/p>\n
1 bunch scallions, white and green parts, chopped (about 1 cup)<\/p>\n
1 tablespoon chopped fresh thyme<\/p>\n
2 cups cooked lima beans<\/p>\n
2 cups fresh corn kernels (from about 4 ears of corn)<\/p>\n
1\/2 cup chicken stock<\/p>\n
1\/2 cup heavy cream<\/p>\n
1\/4 cup chopped fresh Italian parsley<\/p>\n
Juice of 1\/2 lemon<\/p>\n
<\/p>\n
In a large skillet over medium heat, add the butter. When the butter is melted, add the bell pepper and scallions and cook, stirring occasionally until wilted, about 4 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the lima beans and corn and toss to combine. Pour in the stock and cream and bring to a rapid simmer. Cook until the sauce has thickened and coats the vegetables, about 3 minutes. Stir in the parsley and lemon juice and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Succotash 2 tablespoons (1\/4 stick) unsalted butter 1 small red bell pepper, cored, seeded, and diced 1 bunch scallions, white and green parts, chopped (about 1 cup) 1 tablespoon chopped fresh thyme 2 cups cooked lima beans 2 cups fresh corn kernels (from about 4 ears of corn) 1\/2 cup chicken stock 1\/2 cup heavy cream 1\/4 cup chopped fresh Italian parsley Juice of 1\/2 lemon In a large skillet over medium heat, add the butter. When the butter…<\/p>\n