Summer Succotash

Total Time:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound small Yukon gold potatoes, cut into bite-size pieces
  • 8 ounces shelled butterbeans
  • Coarse kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil (or bacon grease for an old-school taste)
  • 1 sweet onion, chopped
  • 2 cups fresh corn kernels (from 3 ears)
  • 2 small yellow squash, trimmed and quartered
  • 1 large tomato, cored, seeded and chopped
Directions

Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.


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