The Bourgie Succotash

Here's a recipe for a lovely summertime side dish, as mentioned in Nosheteria.

Serves 4

1 medium pepper, cut into 1/4 inch dice
3 ears of corn, kernels cut from cob
1 cup fava beans, shucked and ready to eat (lima beans are a good substitution)
2 tablespoons butter
Tabasco sauce to taste
salt and pepper to taste

In a large skillet, over high heat, melt one tablespoon of butter. Once butter has melted, add the bell pepper, and saute until peppers are soft. Add the fava beans and continue to saute, until heated through. Once the beans are heated through, add the additional tablespoon of butter, and the corn kernels. Continue sauteeing until corn is al dente, about 3 minutes. Season with salt and pepper, and Tabasco, to add a bit of heat to the dish