Summer Succotash ~ A great way to use Farmer’s Market Produce!

Serves 8-10

2 cups (about 1/2 lb.) shelled or frozen butter beans or lima beans

Salt and freshly-ground pepper

2 tablespoons olive oil

1 Vidalia onion, chopped

1 red bell pepper, cored, seeded, and diced

2 summer squash, diced

4 ears corn, shucked

2 tomatoes, cored and chopped, or 1 pint cherry tomatoes, halved

2 tablespoons unsalted butter

1/4 cup fresh basil leaves, torn into pieces

Place beans and 4 cups water in a saucepan over medium-high heat and bring to

a simmer, stirring occasionally. Add 1 teaspoon salt and a couple of grinds of

black pepper and simmer until the beans are crisp-tender, about 15 minutes.

Rinse and drain.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the

onion and cook, stirring often, until tender, about 3 minutes. Add the bell pepper

and cook for 2-3 minutes longer. Add squash and cook an additional 5-6 minutes,

or until it is brown around the edges.

While the vegetables are cooking, cut the corn from the cobs. Add the beans,

corn kernels, tomatoes, and butter to the skillet, season with salt and pepper to

taste and cook until tomatoes begin to break down and the corn is tender, about

3 minutes. Stir in the basil and serve warm or at room temperature.

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