Recipe courtesy of Virginia Willis
Save Recipe Print
Summer Succotash
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Summer Succotash

Recipe courtesy of Geoffrey Zakarian

Bacon-Wrapped Scallop Tournedos with Summer Succotash

Recipe courtesy of Chris Schlesinger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories