Chef John's Succotash

Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden 6 to 7 minutes. Add red bell pepper jalapeno and garlic; cook and stir until peppers are fragrant and softened 3 to 4 minutes.

Stir tomatoes cumin black pepper and cayenne pepper into onion mixture; cook and stir until heated through 1 to 3 minutes. Add zucchini green beans water and a pinch of salt; cook until zucchini are almost tender 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through about 3 to 5 minutes more. Season with salt.