Summer Succotash | The Jewish Week | Food & Wine

Summer Succotash

Summer Succotash

Serves 6

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This recipe from cookbook author, Virginia Willis, is filling enough to be main vegetarian course, or add a little chopped chicken to it.

Traditional southern succotash recipes include bacon to add flavor. To make the dish kosher but evoke the smoky flavor we recommend adding a teaspoon of smoked paprika or Cajun spices, as well as salt and pepper to taste. Another way to spice it up is to one-quarter teaspoon add finely chopped jalapeno (or season to taste).

Ingredients

1-pound small Yukon gold potatoes, cut into bite-size pieces

8 ounces shelled butterbeans (or lima beans)

Coarse kosher salt and freshly ground black pepper

2 tablespoons canola oil (or other vegetable oil)

1 sweet onion, chopped

2 cups fresh corn kernels (from 3 ears)

2 small yellow squash, trimmed and quartered

1 large tomato, cored, seeded and chopped

Steps

Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside. 

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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