Related Recipe:
Oven Fried Catfish

SUMMER SUCCOTASH

  • PREP TIME: 10 minutes
  • COOK TIME: 6 minutes
  • YIELDS: 4-6 servings

Ingredients

  • 2 cups chicken or vegetable stock
  • 2 cups fresh or frozen butter or lima beans
  • 2 cups fresh corn, cut off the cob
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • ½ cup fresh basil leaves

Originating with the Native American Indians, there are many variations of succotash. I love this dish because it is light and fresh and always reminds me of hot summer days. Serve it as a cold salad or room temperature with fresh fish or chicken.

Instructions

FIRST Bring stock to a boil in a medium saucepan. Add butter beans and simmer for about 4 minutes or until tender. Using a slotted spoon, remove beans and transfer to a large mixing bowl. Add corn to stock and allow to cook for 2-3 minutes until crisp tender. Drain corn and transfer to bowl.

NEXT Add tomatoes, vinegar, olive oil to bean mixture and season with salt to taste. Allow to sit at room temperature until ready to serve.

LAST Just before serving thinly slice basil and toss to combine.