Summer Succotash

1. 1

   Place the potatoes and butterbeans in a pot and cover with water.

2. 2

   Bring to a boil and season the water with salt and pepper; reduce the heat to simmer.

3. 3

   Cook until just tender, about 30 minutes.

4. 4

   Drain well and set aside.

5. 5

   Heat the oil in a large skillet over medium-high heat.

6. 6

   Add the onions and cook until soft and translucent, 3 to 5 minutes.

7. 7

   Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes.

8. 8

   Stir in the reserved butterbeans and potatoes.

9. 9

   Cook, stirring, until heated through.

10. 10

    Add the tomatoes, stirring to combine.

11. 11

    Taste and adjust for seasoning with salt and pepper.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.