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1
To cook the beans, place them in a pot and cover with cold water.
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2
Bring to a boil over high heat and season the water with salt and pepper; decrease the heat to low.
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3
Simmer until tender, about 30 minutes for fresh beans, less for frozen.
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4
Drain well and set aside.
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5
To cook the potatoes, place them in a second saucepan and cover by 1 inch with cold water; season with salt.
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6
Bring to a boil over high heat, then decrease the heat to low and simmer until the potatoes are just tender, about 20 minutes.
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7
Drain in a colander and set aside.
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8
In a large, heavy-bottomed skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over high heat until the foam subsides.
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9
Add the drained potatoes and season with salt and pepper.
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10
Cook the potatoes, stirring infrequently, until nicely crusted, 8 to 10 minutes.
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11
Transfer to a serving bowl.
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12
In the same skillet, heat the remaining 1 tablespoon each oil and butter over medium-high heat; add the onion, corn, squash, and zucchini and cook, stirring, until crisp-tender, about 5 minutes.
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13
Stir in the reserved butter beans and cook, stirring, until heated through.
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14
Add to the potatoes along with the tomatoes and fresh basil, stirring to combine.
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15
Taste and adjust for seasoning with salt and pepper.
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16
Serve hot, warm, or cold.
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17
There are gadgets to cut the corn kernels off the cob, but a sharp knife will do the job well.
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18
Most people stand the corn vertical to a cutting board and the kernels go everywhere.
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19
Instead, set the ear of corn on its side and, using a chefs knife, slice away the kernels on four sides, squaring off the round ear.
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20
The kernels will fall away, but not having far to go, will not scatter.
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21
Then, stand the ear on one end and cut away the corners of the cob.
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22
Finally, scrape the milky remainder into a bowl with the back of the knife.
