from “How To Cook Everything Vegetarian” by Mark Bittman
makes 4 servings
4 Tablespoons butter or olive oil
1 Cup pearled or hulled barley
Salt and freshly ground black pepper
1 Tablespoon minced garlic
1/2 cup lima beans or chopped green or waxed beans
1 cup fresh or frozen corn kernels
1/2 medium red or orange bell pepper, chopped
2 scallions, thinly sliced
1/2 Cup chopped parsley
1 Tablespoon minced fresh tarragon leaves (optional)
1. Put 2 tablespoons of the butter or oil in a medium saucepan over medium-high heat. Add the barley and cook, stirring frequently, until lightly toasted and fragrant, 2 to 3 minutes. Sprinkle with salt and pepper. Stir in 2 1/2 cups water. Bring to a boil, then cover and reduce the heat to low. Cook, stirring a couple of times to promote creaminess, until the water has nearly been absorbed, about 20 minutes for pearled barley, 30 to 40 for hulled.
2. Put the remaining 2 tablespoons of butter oe oil in a deep skillet over medium low heat. Add the garlic and cook, stirring occasionally, until plump, a minute or two. Add the beans and sprinkle with salt. Cover and cook, shaking the pan once or twice to prevent them from sticking, until just tender, about 5 minutes.
3. Stir in the corn, bell pepper, and scallion and cook the mixture for a minute or two. Stir in the barley and whatever cooking water remains in the pot (it should be only a tablespoon or two). Cover and cook, stirring occasionally, until the vegetables have softened slightly and the succotash is creamy, another 5 minutes or so. Stir in the parsley and the tarragon if you’re using it, then taste, adjust the seasoning, and serve.