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Baby Lima and Corn Succotash with Roasted Red Pepper

2 c Fresh lima beans; or a
10 oz Frozen Lima Beans; thawed
8 Ears fresh corn (about 5 cups), or
20 oz Frozen corn kernels; thawed
3 tb Butter
1 c Shallots; finely minced
1 1/2 c Roasted red pepper; diced
Salt and pepper
4 tb Fresh chives; minced


Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower heat to medium, add lima beans and cook until tender, 8 minutes; drain.

In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cool enough to handle.

Heat butter in a saucepan over medium low heat. Add shallot and cook until softened, about 5 minutes. Add roasted pepper, beans and corn, season to taste with salt and pepper and cook until heated through. Garnish with chives before serving.




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