From my story “No Suffering”
3 to 4 tbsp extra virgin olive oil
3 to 4 cups fresh corn kernels (from approximately 4 ears of fresh corn)
8 oz. (1/2 bag) frozen baby lima beans
1 cup canned red beans, drained
2 cups chopped red onion (approx ½ large onion)
1 ½ cups red bell pepper, small dice (approx 1 large pepper)
Salt and pepper to taste
Pre-heat oven to 350F˚.
Sauté all the ingredients in a large sauté pan until the onions have begun to become translucent. Add salt and pepper to taste. Transfer to a casserole or soufflé dish. Top with Cheddar Cracker crust as described below.
Cheddar Cracker Crust
Approximately 2 to 3 cups of cracker crumbs. (Unsalted Oyster, Saltines, or Neva Betta work best)
½ cup grated extra sharp cheddar cheese
1 stick softened butter or butter substitute, divided.
In a large bowl use a fork to mash together half of the butter and the cracker crumbs. Add the cheddar and continue to mash lightly with the fork. The mixture should be very “clumpy.”
Place on top of the Succotash. Dot small pieces of the remaining butter on top of the crust, and bake in the pre-heated oven until the crust has browned, approximately 20 to 25 minutes.