Fresh Summer Vegetable Succotash with Basil
This recipes involving as few dishes as possible. (I like to cook, not do dishes.) It’s also a bit larger than many of my vegetable dishes—it makes for delicious leftovers. Succotash has many versions, but all contain corn and beans. If butter beans are not available, I often substitute shelled edamame or black-eyed peas. Small farm stands, local and state farmer’s markets, and even the Whole Foods in my area usually carry shelled peas and butter beans in the summer. They are both doubly precious—extremely delicious and fairly expensive, the result of the luxury of not having to shell your own.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
To cook the beans, place them in a pot and cover with cold water. Bring to a boil over high heat and season the water with salt and pepper; decrease the heat to low. Simmer until tender, about 30 minutes for fresh beans, less for frozen. Drain well and set aside.
Step 2
To cook the potatoes, place them in a second saucepan and cover by 1 inch with cold water; season with salt. Bring to a boil over high heat, then decrease the heat to low and simmer until the potatoes are just tender, about 20 minutes. Drain in a colander and set aside.
Step 3
In a large, heavy-bottomed skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over high heat until the foam subsides. Add the drained potatoes and season with salt and pepper. Cook the potatoes, stirring infrequently, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
Step 4
In the same skillet, heat the remaining 1 tablespoon each oil and butter over medium-high heat; add the onion, corn, squash, and zucchini and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butter beans and cook, stirring, until heated through. Add to the potatoes along with the tomatoes and fresh basil, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.
cutting corn off the cob
Step 5
There are gadgets to cut the corn kernels off the cob, but a sharp knife will do the job well. Most people stand the corn vertical to a cutting board and the kernels go everywhere. Instead, set the ear of corn on its side and, using a chef’s knife, slice away the kernels on four “sides,” squaring off the round ear. The kernels will fall away, but not having far to go, will not scatter. Then, stand the ear on one end and cut away the “corners” of the cob. Finally, scrape the milky remainder into a bowl with the back of the knife.
