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Indiana-Style Succotash

1 cup shelled fresh cranberry beans, or cooked fresh or frozen lima beans
Salt to taste if desired
3 tablespoons butter
1 1/2 cups finely chopped red onion
1/2 teaspoon minced garlic
2 cups red ripe tomatoes cut into 1/4-inch cubes
Freshly ground pepper to taste
3 tablespoons finely chopped parsley
1 1/2 cups fresh corn kernels scraped from the cob (or use frozen whole-kernel corn)


Bring enough water to a boil to cover beans when they are added. Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside. Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.

Source: cooking.nytimes.com