Cookbook challenge: Succotash

As far as this challenge goes, I have decided to only do one a month, instead of two. I only have two people in my house and I am usually the only one to eat at home. So I basically cook for one. I eat the same food for 4-5 days in a row before it finally runs out so I just don't want to do it twice a month.

I have always wanted to try succotash but am not a fan of lima beans at all so I never have. In this magazine I recently picked up had a very good looking picture of succotash that used black eyed peas in addition to lima beans. I have been meaning to make it for a while now but kept putting it off.

Black-eyed Pea Succotash

3 Tbsp extra-virgin olive oil

1 cup finely diced red onion

1 cup diced red bell pepper

1 cup diced green bell pepper

1 cup diced orange bell pepper

2 (15-ounce) cans black-eyed peas

1 (16-ounce) package frozen corn kernels, thawed

1 (15-ounce) can lima beans

1 (15-ounce) can diced tomatoes

1 tsp salt

1 tsp ground black pepper

1/4 cup apple cider vinegar

1. In a dutch oven or large saucepan, heat olive oil over medium-high heat. Add onion and bell peppers. Cook until tender, approximately 10 minutes.

2. Add black-eyed peas, corn, lima beans and tomatoes. Cook until all ingredients are heated through. Season with salt and pepper. Add vinegar, stirring to combine. Serve hot or at room temperature.

Since Adam won't eat anything with onions in them I never have any on hand (except for when he's out of town) so I skipped those. I don't like lima beans so those weren't put in either. I only used about half of the vinegar before tasting it. Even that was too much and I like the tang of vinegar so beware if you don't. I'm just glad I decided to only make half the recipe. I did not like it at all. I ate a bowlful the first night because I was starving. I thought a night chilling in the fridge would help meld the flavors better....not so. It just isn't for me. Just one more thing I can cross off my list of things I've wanted to try.