Quick and Easy Succotash with Lima Beans, Corn, and Green Chile Peppers

Begin by placing a large container on the stovetop and filling it with water. Bring this water to a rolling boil, which is the point at which bubbles start rising rapidly to the surface. Next, add a handful of lima beans, along with some salt and sugar for flavor enhancement.

Allow the mixture to simmer gently over a moderate heat setting for 15 minutes, stirring occasionally to prevent scorching.

After the initial cooking period has elapsed, add a cup of corn kernels and some chopped green chilies to the pot. Cover the container with a lid to trap the heat, and continue cooking until the lima beans are tender and easily pierced with a fork, approximately 5 additional minutes.

Remove the pot from the heat source and let it sit for a minute or two before draining off any excess water. Serve the lima bean and corn mixture hot, garnished with a pat of butter if you desire.