Iron-Skillet Succotash

Ingredients for Iron-Skillet Succotash

• 3 tablespoons butter

• 1 large white onion, cut into 1/2-inch pieces (about 600ml )

• 500g medium courgette (about 4), trimmed, cut into 1/2-inch cubes

• 1 large red pepper, cut into 1/2-inch pieces (about 230g )

• 1 large orange pepper, cut into 1/2-inch pieces (about 350ml )

• 1 275g package frozen lima beans or shelled edamame, partially frozen

• 1 275g package frozen corn kernels, partially frozen

• 1 tablespoon minced fresh marjoram

• Coarse kosher salt

Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add courgette and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.