Succotash is a Narraganset Indian word for a mixture of corn and legumes. The Depression era version of this dish included lima beans. If you prefer other vegies to limas, you may want to try branching out with asparagus, green beans or peas. If you like limas, then use them.
1/2 a spanish onion, chopped (spanish onions brown well)
3 Tablespoons butter, GF margarine of olive oil
corn off the cob from 7 ears of sweet corn, or 1 bag of frozen corn
1 bunch asparagus cut in 1 1/2-2 inch lengths, or string beans, or peas
Stir-fry onion in butter in a non-stick pan until golden.
Add corn and asparagus or beans or peas, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cover and cook over medium heat, stirring occasionally, until the asparagus or beans are done – 10-15 minutes.
Make sure all of your ingredients are gluten free.0