Mediterranean Succotash
2 tbsp extra-virgin olive oil, 2 turns of the pan
1 red onion, diced
2 cloves garlic, chopped
2 bell peppers, yellow, red, and/or green, seeded and chopped
1 bunch asparagus, sliced on bias, tips 1½ inches long
2 cups frozen corn kernels
1 can butter beans, drained
salt and pepper
handful flat-leaf parsley, chopped
Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Sauté peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.
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