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End of Summer Succotash


submitted by sarahjane on May-31-06
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
servings: (not specified)

OK, so it's only the beginning of summer right now but this recipe works really well as both a summer and autumn dish.  I last made it for Canadian Thanksgiving (early October). 

From Jack Bishop's A Year in a Vegetarian Kitchen.


2 10 oz packages frozen lima beans
2 tbsp canola oil
1 small onion, minced
2 medium garlic cloves, minced
1 14.5 oz can diced tomatoes or 14 oz fresh tomatoes, diced
1 1/2 cups frozen corn
1/2 cup half and half cream
Salt and pepper
12 large basil leaves, shredded (or sage, if you want a more autumnal flavour)

Saute onion until transclucent. 
Add garlic, and cook until fragrant, about 1 minute. 
Stir in tomatoes, beans and corn and bring to a boil.
Reduce heat, cover and simmer 10 minutes.
Stir in cream, salt and pepper. 
Simmer until mixture thickens slightly, 2-3 minutes.
Stir in basil or sage and serve.



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