Succotash
Corn, beans, and squash. The universe loves a trio. Known as the three sisters, they create a nutritionally comprehensive diet. Succotash is simple and soothing. Mac likes to describe it as a brothless stew. Sweet peppers, cherry tomatoes, and toasted seeds make this succotash even more satisfying.
Serves 4
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 pound corn kernels (approximately 3 ears of corn)
1 pound summer squash, sliced into quarter rounds
½ pound sweet chili peppers, sliced
1 pint cherry tomatoes, halved
To serve
Chili flake
Toasted pumpkin or sunflower seeds
METHOD
Cook the beans. Drain the soaked beans, add to a pot, and cover with fresh water. Add the garlic, bay leaf, and a big pinch of salt. Bring to the 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.
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.
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.
Plate. Scoop generous spoonfuls of the succotash into serving bowls and top with a pinch of chili flake and toasted seeds.
You can substitute 2 (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.
FURTHER READING
