Succotash with Tomatoes and Chives

1. 1

   Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes.

2. 2

   Add corn kernels and cook until both vegetables are tender, about 3 minutes longer.

3. 3

   Drain.

4. 4

   Melt butter in heavy large skillet over medium heat.

5. 5

   Add onion and saute until tender, about 8 minutes.

6. 6

   Stir in vegetables and sugar.

7. 7

   (Can be prepared 1 day ahead.

8. 8

   Cover and refrigerate.)

9. 9

   Add half and half to vegetables in skillet and simmer 5 minutes.

10. 10

    Stir in tomatoes and 2 tablespoons chives.

11. 11

    Season with salt and pepper.

12. 12

    Transfer to bowl.

13. 13

    Sprinkle with remaining 2 tablespoons chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.