Succotash

Method

1. 1

   Cook the beans

   Bring a saucepan of water to the boil over high heat. Add the lima beans and simmer for 8 to 10 minutes, until tender but still holding their shape. Drain well.

2. 2

   Soften the vegetables

   Melt the butter in a large frying pan over medium heat. Add the onion and red pepper and cook for 5 minutes, stirring now and then, until softened but not browned.

3. 3

   Cook the corn

   Add the corn kernels and water. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the corn is tender and most of the water has evaporated.

4. 4

   Add the beans

   Stir in the drained beans and tomato. Cook over medium-low heat for 3 minutes, until everything is hot and the tomato has just softened.

5. 5

   Finish and season

   Stir in the cream, parsley, thyme, salt and pepper. Warm over low heat for 1 minute, until glossy and heated through; do not boil. Taste and adjust the seasoning before serving.

Tips

• Drain the beans well before adding them so the succotash does not turn watery.
• Stir occasionally while the corn cooks and let most of the water evaporate before adding the beans.
• Keep the heat low once you add the cream, and avoid boiling it.
• Taste before serving and adjust the seasoning to suit.

Swaps

• Use frozen or tinned sweetcorn in place of fresh corn kernels.
• Use chives in place of parsley.
• Use single cream in place of double cream.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan until hot, stirring occasionally.