Succotash

• servings: 10 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 yellow onion ($0.38)

4 Tbsp butter, divided ($0.50)

1 12oz. bag frozen lima beans ($1.69)

1 12oz. bag frozen sweet corn ($1.25)

1 cup chicken broth* ($0.13)

1/2 tsp dried thyme ($0.05)

1/4 tsp black pepper ($0.02)

1 tsp salt, divided ($0.05)

1 large tomato ($1.29)

1 Tbsp chopped parsley ($0.10)

Directions

Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.

Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.

While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.

Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.

Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!

Nutrition

• Serving Size: 0.5 cup
• Calories: 128 kcal
• Total Fat: 5 g
• Sodium: 377 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Protein: 4 g