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Fresh Summer Vegetable Succotash with Basil
From Bon Appétit, Y’all by Virginia Willis
2 cups shelled fresh butter beans (approximately 1 1/2 pounds unshelled) or frozen butter beans
Coarse salt and freshly ground black pepper
1/2 pound small Yukon gold potatoes, halved
2 tablespoons canola oil
2 tablespoons unsalted butter
1 onion, preferably Vidalia, chopped
Scraped kernels from 4 ears fresh sweet corn (about 2 cups)
1 small yellow squash, chopped
1 small zucchini, chopped
1 cup grape, cherry, or teardrop tomatoes, halved
1/4 cup chopped fresh basil
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.
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.
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.
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.
Serves 6 to 8.