Summer Succotash

Name: Summer Succotash
Yield: serves 8 to 10
Ingredients: 2 cups (about 1/2 pound) shelled fresh or frozen butter beans; Sea salt and freshly ground black pepper; 2 tablespoons olive oil; 1 Vidalia or other sweet white onion, chopped; 1 red bell pepper, cored, seeded, and diced; 2 summer squash (such as yellow crookneck or zucchini), diced; 4 ears corn, shucked; 2 tomatoes, cored and chopped, or 1 cup cherry tomatoes, halved; 2 tablespoons unsalted butter; 1/4 cup fresh basil leaves, torn into pieces

December 14, 2011

Succotash is a traditional stew of fresh butter beans and corn made velvety by the last-minute addition of butter. The basics—beans and corn—are a must, but beyond that it seems most every Southern family has its own particular version. I typically let the farmer’s market determine the mix of vegetables, but this rendition, with sweet bell peppers, basil, and summer squash, is one of my all-time favorites.

Recipe notes

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