Summer Succotash

By TPMay

Yield:6 servings

Ingredients

• 1 pound small Yukon gold potatoes, cut into bite-size pieces
• 8 ounces shelled butterbeans
• Coarse kosher salt and freshly ground black pepper
• 2 tablespoons canola oil (or bacon grease for an old-school taste)
• 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

Preparation

Step 1

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 butter beans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.