Having a pinch of American Indian in me and wanting to make this Thanksgiving a vegetarian one, I started rummaging through succotash recipes. Researching on, I noticed variations representing individual tastes and cultures, which set the wheels in motion. Necessity the mother of invention with only red wine, gin and dry vermouth on the shelf, and not wanting to distract the cooking muse, I wondered about dry vermouth as an ingredient - it is wine after all. The door swung wide open for flavor. I also had some fresh asparagus stalks begging not to be wasted. The rest is history.
1Chop up tomato - set aside. Slice or chop garlic and onion, pour olive oil into medium to large skillet, add garlic and onion and saute. After a few minutes add tomato. As tomato cooks down add lima beans and corn. Sprinkle course salt over vegetables. Cover and let simmer. (I had unused asparagus stalks left from another recipe. I chopped those up and added them to the mix)
2As vegetables become tender add, vermouth and bullion. Cover again and bring to a gentile bubble. Simmer. (The longer it simmers the more tender the lima beans become) Uncover once or twice to stir the seasonings around.
3Once you are satisfied the limas are cooked enough, turn off heat and leave covered on burner until you're ready to serve.