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End of Season Succotash
Serves 4 as a side dish

Succotash is traditionally made with corn, lima beans and bell peppers. Since I hate lima beans, I’ve substituted green beans, and given a variety of options for the corn.

Ingredients:

• 1 tbsp. butter
• 1 red bell pepper, cored and cut into thin strips
• ½ pound green beans, trimmed and cut into 1-inch lengths
• kernels sliced from one fresh cob of corn, or 1 cup frozen corn, or 1 can of cut baby corn
• salt and pepper to taste
• a handful of fresh basil leaves, chopped

Bring a large pot of salted water to a boil and drop in the beans. Blanch for 2 minutes, then drain and refresh in a bowl filled with cold water and ice. Drain again. (this helps set the nice green colour in the beans and stops the cooking process)

Melt the butter in a large frypan over medium heat, then toss in the bell peppers. Sauté for a few minutes until they just soften, then add the corn, stir and fry for 2 minutes, then add the beans and mix. Add salt and pepper to taste, and stir in the chopped basil just before you are ready to serve the dish.