Southern Succotash (meatless)

Ingredients

• 1 quart water or stock
• 3 teaspoons kosher salt (divided)
• 1 cup frozen lima beans (thawed)
• 2 tablespoons avocado oil
• 1 small onion (grated)
• 1/2 small red bell pepper (chopped)
• 3 garlic cloves (minced)
• 2 cups frozen corn (thawed)
• 1/2 cup frozen cut okra (thawed)
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 1/4 teaspoon cayenne
• 1/4 garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons unsalted butter
• 2 tablespoons fresh basil (chopped)
• 3 sprigs fresh thyme leaves

Instructions

1. 1

   In a medium saucepan add water and 1 teaspoon of salt and bring to a boil. Add lima beans to water, cover, and cook for 20 minutes on medium heat. Reserve 1/2 cup water, drain and set aside.

2. 2

   Five minutes before lima beans are done, heat a large skillet over medium heat, add oil, and once hot, add onion and bell pepper; cook for 5 minutes. Add in garlic and cook for 1 minute. Add to the skillet the remaining ingredients, along with drained lima beans and reserved water, and cook for 8 minutes until lima beans are tender.

3. 3

   Remove from the heat; stir in butter, basil, and thyme, taste, and adjust the seasoning.