Fresh Summer Vegetable Succotash with Basil

Name: Fresh Summer Vegetable Succotash with Basil
Yield: serves 6 to 8
Ingredients: 2 cups shelled fresh butter beans (about 1 1/2 pounds unshelled) or frozen butter beans; Coarse salt and freshly ground black pepper; 1/2 pound small Yukon gold potatoes, halved; 2 tablespoons canola oil; 2 tablespoons unsalted butter; 1 onion, preferably Vidalia, chopped; Scraped kernels from 4 ears fresh sweet corn (about 2 cups) (see sidebar); 1 small yellow squash, chopped; 1 small zucchini, chopped; 1 cup grape, cherry, or teardrop tomatoes, halved; 1/4 cup chopped fresh basil

December 9, 2011

This recipes involving as few dishes as possible. (I like to cook, not do dishes.) It’s also a bit larger than many of my vegetable dishes—it makes for delicious leftovers. Succotash has many versions, but all contain corn and beans. If butter beans are not available, I often substitute shelled edamame or black-eyed peas. Small farm stands, local and state farmer’s markets, and even the Whole Foods in my area usually carry shelled peas and butter beans in the summer. They are both doubly precious—extremely delicious and fairly expensive, the result of the luxury of not having to shell your own.

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