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.
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.
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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.
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.
This was a huge hit at a dinner party I hosted. Its wonderfully fresh tasting and satisfying and the kids loved it too.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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