Iron-Skillet Succotash

Ingredients

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Lima beans

  Immature seeds, frozen, fordhook, unprepared

  1 package (10 oz) or 284g

• Butter

  Unsalted

  3 tbsp or 43g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 ¼ cup or 205g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Marjoram

  Spices, dried

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Cut the onions, zucchini, and bell peppers into 1/2 inch pieces.
2. Melt the butter in a large heavy skillet, preferably cast iron, over medium-high heat. Add the onion and cook until golden, about 5 minutes.
3. Add the zucchini and bell peppers; cook until they begin to soften, stirring often, about 5 minutes.
4. Add the lima beans and corn; cook until heated through, stirring constantly, about 5 minutes.
5. Mix in the marjoram and season with salt and black pepper. Transfer the succotash to a large bowl and serve.