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Recipe

Summer Succotash

Sarah Jay

Servings: six.

You can use frozen baby lima beans, but try to find fresh summer shell beans, if possible. It’s important to dice the other vege­tables so they’re all about the same size and shape.

Ingredients

  • 1/4 pound shelled fresh lima beans, cranberry beans, or black-eyed peas, or thawed frozen baby lima beans
  • Kosher salt
  • 2 cloves garlic, whole, plus 1 clove, finely chopped; omit the whole cloves if using frozen beans
  • 1/2 small carrot, peeled; omit if using frozen beans
  • 1/2 bay leaf; omit if using frozen beans
  • 2 Tbs. plus 1/2 teaspoon olive oil
  • 1 small red onion, cut into 1/4-inch dice
  • 1/8 tsp. dried red chile flakes
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1/4 lb. green beans, cut into 1/4-inch pieces 
  • 1 medium zucchini, cut into 1/4-inch dice
  • Kernels from 2 large ears corn (about 1-1/2 cups)
  • 1 small ripe tomato, seeded and cut into 1/4-inch dice
  • 1 Tbs. unsalted butter
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 to 3 Tbs. chopped fresh basil

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 5
      Sodium (mg): 170
      Carbohydrates (g): 18
      Fiber (g): 4
      Protein (g): 4

Preparation

  • If using fresh beans, put them in a large pot, cover with water, and add a large pinch of salt, the 2 whole garlic cloves, ­carrot, and bay leaf. Bring to a boil, reduce to a ­simmer, and cook until the beans are tender, 20 to 30 minutes. Let the beans cool slowly in their broth.
  • Heat 2 Tbs. of oil in a deep 10-inch sauté pan or a large shallow pot over medium-high heat. Add the onion, chile flakes, and a generous pinch of salt and cook until the onion is soft and has started to brown, 3 to 4 minutes. Add the bell pepper and cook until softened, about 2 minutes. Add the green beans; cook for 2 minutes.

    Push some of the ingredients aside to make room to sauté the garlic. Heat 1/2 tsp. olive oil in this spot, add the finely chopped garlic, cook until you smell it, and then stir it into the vegetables. Add the zucchini and a pinch of salt to draw out some moisture and cook for 2 minutes. Add the corn; cook for 2 minutes.

    Drain the beans and add them to the pan; if using frozen beans, add them now. Add the tomato and cook until all the vege­tables are perfectly tender, about 2 minutes. Stir in the ­butter, parsley, and basil and season with more salt, if necessary.

Reviews

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Reviews

  • DJ | 10/01/2012

    The hit of red chili flakes and fresh basil rescue this succotash from the often bland succotash one encounters.Will become a early fall standard.

  • m2violin | 07/28/2011

    What a great dish for your farmer's market finds! I used purple hull peas that were at the farmer's market. The prep work takes the most time, but once you've tackled that it's easy going. The prep work is well worth it. This recipe can easily be changed according to what's available at the farmer's market.

  • CatharineG | 08/15/2008

    This was a huge hit at a dinner party I hosted. Its wonderfully fresh tasting and satisfying and the kids loved it too.

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