My Summer Succotash

prep time:: 7 minutes
total time:: 20 minutes

Serves 8

ingredients

3 T. butter
3 T. olive oil
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 garlic clove, minced
2 C. fresh corn kernels (from about 3 ears)
1 10 ounce package frozen baby lima beans or frozen shelled soybeans, thawed
4 T. chopped fresh Italian parsley

directions

Melt butter with oil in heavy large deep skillet over medium-high heat. Add onion and saute until soft. Add both bell peppers and garlic. Saute peppers until they are crisp tender about 5 minutes. Add corn and lima beans; saute until vegetables are just tender, about 7 minutes longer. Stir in 3 T. parsley. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1 T. parsley and serve.

Source: Susan