Ingredients:

• 2 cups fresh or frozen (defrosted) corn (If you can get canned golden hominy, give that a try instead of the fresh or frozen corn. It's my favorite)

• 1 ½ cups lima (fresh or frozen- defrosted) beans (or any beans you like—black beans, kidney beans, field peas etc. As shown in the photo above, I've got both limas and field peas in this version!)

• 1 small onion, diced

• 2 cloves of garlic, minced

• 1 teaspoon sweet paprika

• 1 bell pepper, diced (I like red bell peppers for the pop of color!)

• 1 tablespoon olive oil or butter

• 1 cup (+/-) of broth, and this is optional, but I like my Succotash 'brothy' for dunking sourdough into (I use the Better Than Bouillon No Chicken vegan broth)

• Salt and pepper to taste

• Fresh herbs (optional: roughly chopped parsley)

Optional ingredients: If you've got zucchini or yellow summer squash, feel free to chop that into small bite-sized pieces and sauté with the onion and bell pepper. Toss in some halved cherry tomatoes if you like. I've seen recipes with Okra in them, so if you have some frozen Okra, add that in with the sauteed vegetables.

Instructions:

1. Heat olive oil or butter in a large skillet over medium heat.

2. Add the diced onion and bell pepper, sautéing until they are soft, about 5 minutes.

3. Stir in the corn and beans, cooking until heated through, about 5–7 minutes.

4. Add the broth and simmer, covered, on the lowest heat for at least 10 minutes.

5. Season with salt and pepper to taste.

6. For extra freshness, stir in some chopped parsley or thyme before serving.

Recipe by SimplyByCynthia