|October 21, 2009||Posted by ameliaps under appetizers, autumn, corn, lima beans, paprika, side dishes, smoky, succotash, vegetarian|
“Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.” ~ Julia Child
It’s fall… warm yellow and red colors are in the air.
I was at WholeFoods yesterday and saw some shelled (yeah! less work for me) fresh butter-beans. These are also called lima-beans elsewhere. I also got some fresh corn. The first thought that came to mind was “Succotash“, a Native American dish that is typically served at Thanksgiving. But whenever I have had that dish is seemed to be bland and blah. So I wanted to flavor it with something more that just salt and pepper and I saw some roasted bell peppers in my refrigerator so I thought to add those rather than the classic fresh bell peppers. And to play on the theme I pulled out some very special Hungarian smoked Paprika from my spice cabinet. The combination was delicious. I made extra and “jarred” some for a Fall pic-nic. I also used some to make a quick snack frittata. Worked really nicely.
My recipe started from a Laurie Colwin (More Home cooking) recipe but evolved into my own version packed with smokey flavor, with the roasted peppers (instead of fresh) and the smoked Paprika addition.
The dish is colorful and makes a great side dish for Thanksgiving.
1 clove garlic, pelled and smashed
1/2 medium onion, chopped
2 T olive oil
2 cups baby butter-beans (aka lima-beans)
2 cups fresh corn kernels (from 4 ears)
1/3 cup roasted red bell peppers, chopped
1/3 c. water
1 tsp. Hungarian smoked Paprika (good quality)
1 tsp. sugar
salt and pepper to taste
Saute the garlic and onion in the olive oil over medium heat until the onions are translucent and the garlic is golden. Add the beans, the corn, the peppers and the water. Add the paprika and sugar. Cover and cook for about 20 minutes until the vegetables are cooked through, then uncover and cook for about 5 more minutes. Taste and season to taste. I like it luke-warm.