Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 1 cup pearled or hulled barley salt and pepper

  3. 2-1/2 cups water

  4. 1 tablespoon minced garlic

  5. 1/2 cup frozen lima beans

  6. 1 cup fresh or frozen corn

  7. 1/2 red or orange bell pepper, diced

  8. 2 scallions, thinly sliced

  9. 1/2 cup parsley

  10. 1 tablespoon minced fresh tarragon

Instructions Jump to Ingredients ↑

  1. Put 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the barley and toast, stirring frequently, until lightly toasted and fragrant, 2 to 3 minutes. Sprinkle with salt and pepper. Stir in 2-1/2 cups water. Boil, then cover and reduce 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 minutes for hulled.

  2. Put the remaining 2 tablespoons of oil in a deep skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until plump, about a minute. 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 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 tarragon, then taste, adjust the seasoning, and serve.


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