Summer Succotash

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 35 min
  • Yield: 6 servings
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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


  1. 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. 
  2. 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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