Summer Succotash

"Southern Roots" by Michael Hastings. Recipe adapted from "Sara Foster's Southern Kitchen." Winston-Salem Journal: August 31, 2011.

Yield: 10 servings
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  • 2 cup(s) (about 1/2 pound) shelled or frozen butter beans or lima beans
  • Sea salt and freshly ground pepper
  • 2 tablespoon(s) olive oil
  • 1 Vidalia or other sweet onion, chopped
  • 1 red bell pepper, cored, seeded and diced
  • 2 summer squash (such as yellow crookneck or zucchini), diced
  • 4 ear(s) corn, shucked
  • 2 tomatoes, cored and chopped, or 1 cup cherry tomatoes, halved
  • 2 tablespoon(s) unsalted butter
  • 1/4 cup(s) fresh basil leaves, torn into pieces


  1. 1. Rinse and drain the beans, discarding any blemished beans or bits of pod. Place beans and 4 cups water in a saucepan over medium-high heat and bring to a simmer, stirring occasionally and skimming foam from the top as needed. Add salt and black pepper to taste and simmer until the beans are crisp-tender, about 15 minutes. Rinse and drain well.
  2. 2. Heat olive oil in a large skillet over medium-high heat until sizzling hot. Add the onion and cook, stirring often until tender, about 3 minutes. Add the bell pepper and cook for 2 to 3 minutes longer until crisp-tender. Add the summer squash and cook 5 to 6 minutes longer until tender and golden around the edges.
  3. 3. While the squash is cooking, cut the corn from the cobs into a large bowl and scrape the stripped cobs with the back of the knife to release the juices into the bowl. Add the butter beans, corn kernels and their juices, tomatoes and butter to the skillet, season with salt and pepper to taste and cook until tomatoes begin to break down and the corn is tender, about 3 minutes. Stir in the basil and serve warm or at room temperature.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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