I was surprised to find out Sur La Table offers cooking classes; after taking one, I came home satisfied from a great night of delicious food, new techniques, fun people, and with a number of good recipes in hand. I was also surprised to realize I like succotash! Don't be afraid of lima beans!! They can be yummy, I promise!!! This dish is delish, healthy, filling, and quick & easy to make- the triple threat of cooking- more accurately, the quintuple threat!
- 2 Tbsp extra-virgin olive oil
- 1 and 1/2 cups chopped onion
- Coarse kosher salt
- 1 large garlic clove, minced
- 3 cups of chopped red tomatoes (about 1 and 1/2 lbs- the fresher the better!)
- 2 and 1/4 cups fresh or frozen corn kernels
- 10-11 ounces frozen lima beans and/or baby butter beans, thawed (you can substitute canned navy beans, cannellini beans, or northern beans here too)
- 3 Tbsp thinly sliced fresh basil
- Heat oil in large skillet over medium heat. Add onion and sprinkle with salt. Saute until soft and translucent, about 5min.
- Add garlic and stir until fragrant, about 1min.
- Add chopped tomatoes, corn, and thawed beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.
- Season with salt and pepper.
- Stir in the sliced fresh basil just prior to serving.
Looking for a cooking class in your area? I was pleased with the Sur La Table options, and also found some interesting ones at Williams Sonoma. That's a good start, although they aren't cheap. Centers for adult education also often have them; I took a great one through Boston's BCAE when I was living there. Cooking classes are a fun way to get new ideas, meet new people, and enjoy a delicious, hands-on treat while learning something new!