Summer Succotash

Summer Succotash
Photo by Sarah Jay


  • Kosher salt
  • ½ small carrot, peeled; omit if using frozen beans
  • Kernels from 2 large ears corn (about 1-½ cups)
  • ¼ pound shelled fresh lima beans, cranberry beans, or black-eyed peas, or thawed frozen baby lima beans
  • 2 cloves garlic, whole, plus 1 clove, finely chopped; omit the whole cloves if using frozen beans
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 small ripe tomato, seeded and cut into ¼-inch dice
  • + 9 more ingredients
    • 1 red bell pepper, cut into ¼-inch dice
    • 1 Tbs. unsalted butter
    • 1 medium zucchini, cut into ¼-inch dice
    • 1 small red onion, cut into ¼-inch dice
    • ¼ lb. green beans, cut into ¼-inch pieces
    • 2 Tbs. plus ½ teaspoon olive oil
    • 2 to 3 Tbs. chopped fresh basil
    • 1/8 tsp. dried red chile flakes
    • ½ bay leaf; omit if using frozen beans

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 ...

View full recipe at Fine Cooking


Variations on Summer Succotash

  • Summer Succotash
    • fine sea salt
    • garlic clove
    • olive oil
    • 6 1/2-inch slices crusty bread (use slices from the middle of the loaf)
    • pepper to taste
    • +10 other ingredients
  • Summer Succotash
    • 1/2 cup diced yellow squash
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced zucchini
    • 2 ears fresh corn, kernels cut from cob
    • +7 other ingredients

Related Articles

Best Wine Deals

See More Deals

Snooth Media Network