1-½ stick unsalted butter
1 cup coarsely chopped onion
1/2 cup sliced celery
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red bell pepper
2 cups whole kernel corn, drained
2 cups baby lima beans, drained
1-1/2 cups vegetable broth
1 tsp. Frank Davis Vegetable Seasoning (heaping)
Salt and black pepper to taste
First, take a 4-quart heavy aluminum Dutch oven and melt down about half of the butter over medium heat until it sizzles and begins to foam.
Then drop in the onions, celery, and bell peppers and saute them, tossing them gently, until all the veggies wilt (which should take you about 6 minutes or so).
When you've reached this point, add the corn and the limas to the pot, combining them thoroughly with the vegetable and butter mixture.
When it appears that everything is hot, pour in the vegetable broth and stir in the vegetable seasoning.
Continue to stir until the ingredients are uniformly blended.
Then taste the succotash, adjust the seasoning with salt and black pepper to taste, and stir everything together once again.
Now's the time you cover the pot, reduce the heat to low, and simmer the mixture for about 20 to 30 minutes.
After the allotted cooking time, turn the heat up to high one more time, drop in the remaining butter, and gently cream it into the vegetables until smooth.
All that's left is to do at this point is to serve it up piping hot with your Cajun Meatballs and Rice (or anything else you cook for which you need the perfect side dish).
Chef's Note: If you’d like the additional flavor it would impart, you can fry down some bacon and saute the veggies in the drippings (instead of half the butter). Then add the bacon to the corn and limas and proceed with the rest of the recipe as written. But that’s optional.