Summer Succotash Recipe

This Summer Succotash Recipe is perfect for your overflowing produce from the farmers’ market.
By Joe Yonan
October 2013
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You can serve this Summer Succotash Recipe cold as a side dish or hot with pasta.
Photo By Matt Armendariz

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With 80 satisfying and globally-inspired dishes for the single vegetarian, vegan and flexitarian, Eat Your Vegetables (Ten Speed Press, 2013) will arm you with easy and tasty recipes for one that go beyond the expected. Author and award-winning food editor Joe Yonan offers practical information on shopping for, storing and reusing ingredients, as well as essays on an array of meatless topics. This recipe for Summer Succotash comes from chapter seven, “Recipes for the Fridge, Freezer or Pantry.”

You can purchase this book from the Capper’s Farmer store: Eat Your Vegetables.

More Flexitarian, Vegan and Vegetarian Recipes:
Carl's Chocolate-Chunk Cookies Recipe
Spinach Enchiladas Recipe
Warm Israeli Couscous Salad Recipe

Summer Succotash Recipe

1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon hot Spanish smoked paprika (pimentón picante)
1 anchovy fillet (optional)
1 small onion, chopped
2 cloves garlic, finely chopped
2 cups fresh lima beans
1/2 cup water
1 large zucchini, trimmed and cut in half lengthwise, then crosswise into 1/2-inch slices
2 large tomatoes, cored, then chopped, with their juices
Kernels from 2 ears of fresh corn
Kosher or sea salt
8 large basil leaves, stacked, rolled and cut crosswise into thin slices

Heat the oil in a large skillet over medium heat. Once the oil starts to shimmer, add the crushed red pepper flakes and smoked paprika; stir and let sizzle for a few seconds, then add the anchovy, onion, and garlic. Cook, stirring frequently, until the onion and garlic are tender.

Add the lima beans and water; bring to a boil, then reduce the heat to medium-low, so that the water is barely bubbling around the edges. Cover, and cook just until the lima beans are barely tender, about 10 to 15 minutes.

Uncover; add the zucchini and tomatoes, then increase the heat to medium. Cook, stirring occasionally, until the zucchini starts to become tender, just a few minutes, then add the corn kernels and cook just until they brighten in color and start to lose their raw crunch. Remove from the heat. Season with salt to taste.

If you are eating a portion right away (or at room temperature), garnish with 2 chopped basil leaves; wait to add the equivalent of 2 basil leaves to each of the remaining 3 servings until just before they are eaten. Makes 4 servings.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Buy this book from our store: Eat Your Vegetables.

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