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Succotash of summer squash, sweet corn, butter beans, and cherry tomatoes

Yield: 4

Overview: cook the beans, prep the veggies, and saute everything

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Ingredients

For the beans

• 1 cup dried butter (lima) beans, soaked overnight in 4 cups of water (see note)
• 1 garlic clove, minced
• 1 bay leaf

For the succotash

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, diced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, minced
• 1 lb corn kernels (approximately 3 ears of corn)
• 1 lb summer squash, sliced in quarter rounds
• ½ lb sweet chili peppers, sliced
• 1 pint cherry tomatoes, halved

To serve

• chili flake
• toasted pumpkin or sunflower seeds (optional)

Instructions

1. Cook the beans. Drain the beans and cover with fresh water in a pot. Add the garlic, bay leaf, and a big pinch of salt. Bring to a boil and skim off any foam. Reduce to a simmer and cook until the beans are tender. Season with salt, taste, and adjust. Cool the beans in their cooking liquid.
2. Prep the vegetables. While the beans cool, prep the succotash veggies.
3. Make the succotash. Heat a large skillet over medium heat and add the olive oil, butter, and onion. Cook for 8 minutes, until lightly browned. Add the garlic and thyme and cook until fragrant, 1-2 minutes more. Stir in the corn, summer squash, and peppers. Season with salt. Cook for 8-10 minutes. You want everything to soften but not become mushy. If the succotash gets too dry and begins to scorch on the bottom of the pan, add a splash of cooking liquid from the beans.
4. Add the beans and tomatoes. Drain the beans. Remove the skillet from the heat and fold in the beans and cherry tomatoes. Taste for seasoning and adjust.
5. Plate. Scoop generous spoonfuls of the succotash into serving bowls and top with a pinch of chili flake and toasted seeds.

Tip

You can substitute two 15-oz cans of beans if you don’t have time for dried beans. Canned beans tend to be much softer than beans cooked from dried, so add them at the very end and be very gentle when stirring them into the succotash.

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