Succotash

1. 1

   Shell: 1 pound fresh lima beans or other, fresh shell beans.

2. 2

   Place the beans in a pot with water to cover by 1 1/2 inches.

3. 3

   Cook until tender; start checking after 10 minutes.

4. 4

   Season with: Salt.

5. 5

   Meanwhile shuck: 4 ears sweet corn.

6. 6

   Slice off the kernels with a sharp knife.

7. 7

   You should have about 2 cups.

8. 8

   Melt in a heavy pot over medium heat: 3 tablespoons butter.

9. 9

   Add: 1 small onion, peeled and diced, 2 to 3 thyme sprigs.

10. 10

    Cook for 5 minutes and add: 2 small summer squash, diced, Salt.

11. 11

    Cook for another 5 minutes, add the corn, and after 1 minute add the drained cooked beans.

12. 12

    Cook for 3 or 4 minutes, until the corn has cooked through.

13. 13

    Check the seasoning and adjust as needed.

14. 14

    Stir in: 2 teaspoons chopped parsley.

15. 15

    Add 2 garlic cloves, chopped fine, at the same time as the corn.

16. 16

    Add 2 teaspoons chopped basil or summer savory with the chopped parsley.

17. 17

    Add 1 diced sweet pepper to the onions and cook for 3 minutes before adding the diced squash.

18. 18

    A few minutes before adding the corn, add 2 tomatoes, peeled, seeded, and diced.

* Per serving · 4 servings · Values may vary.

No additional tips available.