The traditional combination for succotash is lima beans and corn, but any other kind of shell bean will be delicious, too.

　　

Ingredients

4 servings

　　1 pound fresh lima beans or other fresh shell beans.

　　Salt

　　4 ears sweet corn

　　3 tablespoons butter

　　1 small onion, peeled and diced

　　2 to 3 thyme sprigs

　　2 small summer squash, diced

　　Salt

　　2 teaspoons chopped parsley

　　

Step 1

Shell: 1 pound fresh lima beans or other, fresh shell beans.

　　

Step 2

Place the beans in a pot with water to cover by 1 1/2 inches. Cook until tender; start checking after 10 minutes. Season with: Salt.

　　

Step 3

Meanwhile shuck: 4 ears sweet corn.

　　

Step 4

Slice off the kernels with a sharp knife. You should have about 2 cups.

　　

Step 5

Melt in a heavy pot over medium heat: 3 tablespoons butter.

　　

Step 6

Add: 1 small onion, peeled and diced, 2 to 3 thyme sprigs.

　　

Step 7

Cook for 5 minutes and add: 2 small summer squash, diced, Salt.

　　

Step 8

Cook for another 5 minutes, add the corn, and after 1 minute add the drained cooked beans. Cook for 3 or 4 minutes, until the corn has cooked through. Check the seasoning and adjust as needed. Stir in: 2 teaspoons chopped parsley.

　　

Variations

Step 9

Add 2 garlic cloves, chopped fine, at the same time as the corn.

　　

Step 10

Add 2 teaspoons chopped basil or summer savory with the chopped parsley.

　　

Step 11

Add 1 diced sweet pepper to the onions and cook for 3 minutes before adding the diced squash.

　　

Step 12

A few minutes before adding the corn, add 2 tomatoes, peeled, seeded, and diced.

　　The Art of Simple Food