Summer Succotash
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Canola OilDirections:
1
Place the potatoes and butterbeans in a pot and cover with water
2
Bring to a boil and season the water with salt and pepper; reduce the heat to simmer
3
Cook until just tender, about 30 minutes
4
Drain well and set aside
5
Heat the oil in a large skillet over medium-high heat
6
Add the onions and cook until soft and translucent, 3 to 5 minutes
7
Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes
8
Stir in the reserved butterbeans and potatoes
9
Cook, stirring, until heated through
10
Add the tomatoes, stirring to combine
11
Taste and adjust for seasoning with salt and pepper
12
Serve immediately