I'm just now getting back into the swing of shooting and cooking since my ancient and beloved kitty Daisy passed away. I spent the last two weeks sulking on the couch missing something furry to squish. This recipe was inspired by a trip to the farm stand and seeing some gorgeous fresh corn and Romano beans. I kicked my own butt off the couch and cooked this succotash up as a light and comforting bowl of summer freshness. I recommend using the freshest corn and Romano(Italian broad) beans for this dish although you could use frozen in a pinch.(You could also substitute lima beans for the Romano beans).
- 4 TBSP Earth Balance margarine
- 1/2 small red onion, chopped
- 2 cloves garlic, peeled and minced
- 2 cups chopped fresh Romano beans
- 1 large ear fresh corn, husk and silk removed
- 8 grape tomatoes chopped
- splash fresh lemon juice
- sea salt and pepper to taste
- 6-8 fresh basil leaves chopped
- Boil the corn ear for about 7 minutes, drain and hull into a bowl and set aside.
- Bring the chopped Romano beans to a boil in a small saucepan, turn off the heat and cover. Let stand for about 4 minutes to steam. Drain and set aside.
- Melt 2 TBSP of the margarine in a medium saute pan under medium heat. Add the onion and garlic and saute until golden, about 5-6 minutes.
- Add the corn and beans and saute until flavors meld, about 3 minutes.
- Add the remaining margarine, salt and pepper, basil, lemon juice and tomatoes. Toss just until margarine melts. Serve warm.