Chef John’s Succotash

Ingredients

• 1 tablespoon olive oil
• 1 1/2 teaspoons butter
• 1/2 yellow onion, diced
• Salt and freshly ground black pepper to taste
• 1/2 red bell pepper, diced
• 1 jalapeno pepper, sliced
• 3 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/2 teaspoon ground cumin
• 1 pinch cayenne pepper
• 2 green zucchinis, cut into cubes
• 4 ounces fresh green beans, cut into 1/2-inch pieces
• 1/4 cup water
• 1 1/2 cups corn
• 1 cup frozen baby lima beans, thawed

Directions

Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.

Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.