Sufferin' Summer Succotash

I can’t think about succotash without thinking about Sylvester the Cat. But once I’m at the farmers market and see corn and cranberry beans then the imagination really kicks in. There are plenty of variations on the theme, but it seems to have begun with corn and fresh lima beans or other shell beans. Here we’ve added green beans and green and yellow zucchini to the mix. You can certainly add some diced fresh tomato or red peppers. This is summer at its best! Try a bowl of cold succotash for lunch!

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Ingredients                                                                Serves 8 as an accompaniment
1 C. cooked cranberry beans with cooking juice (about 2/3 pound)
1 ½ C. green beans cut in ½ inch pieces
2 ½ C. green and yellow zucchini cut in ½ inch chunks
1 ½ C. yellow or white corn removed from husk
1 C. diced onion 
4 cloves of garlic
3 T. unsalted butter
3 T. extra virgin olive oil
2 T. chopped parsley
2-4 T. chopped basil
Squeeze of fresh lemon juice
Salt & pepper to taste

Preparation
Cook cranberry beans, reserving enough cooking liquid to cover. Cut all veggies, onion and half the garlic in advance.

Add 2 T. butter and 1 T. olive oil to a large saucepan on medium high heat. Add the onion and cook for a minute or two until translucent. Add garlic and cook for about thirty seconds to a minute before adding the green beans and corn. Add a healthy pinch of salt and the juice from the cranberry beans. If you have extra add a big sprig or two of basil. Lower heat to medium, cover and cook for about 5 minutes. If liquid has almost evaporated add a tablespoon or two of water.

Add the zucchini and another pinch of salt. Cover and cook for three more minutes. Meanwhile chop the remaining garlic and parsley. Wait to chop basil until the last possible moment.

When green beans and zucchini are cooked add the last tablespoon of butter. If mixture is wet you may increase heat to high and reduce (uncovered) for a few minutes.

Remove from heat. Stir in the garlic, parley and chopped basil. Add a tablespoon or two of the best olive oil you have. Add a squeeze of lemon and check for salt and pepper. This is always a crowd pleaser!