Speckled Butter Bean Succotash

I may have found the perfect summer vegetable dish!

  • All of the ingredients are in season at the same time.
  • It uses up leftovers.
  • It’s easy to make.
  • My kids even like it!

My sister made succotash with frozen lima beans and soybeans while she was here last month, visiting from Oregon. If I’d ever eaten succotash before, it was unmemorable. I have been thinking about making that dish again ever since. When I saw fresh speckled butter beans at the farmer’s market I knew this was the dish to make. Succotash is more American than apple pie, since all of the ingredients are New World and the original name of the dish is Narragansett. This is a great dish to serve for the Summer Solstice tomorrow night!

The coolest part of this dish was using the green peppers that my neighbor gave me over the fence that morning after picking them off her beautiful pepper plants. Have I mentioned lately how much I love the new house?

Summer Succotash

2 green peppers, chopped
4 ears of corn, shucked and the kernels cut off the cobs (I used leftover roasted corn, but fresh corn is fine)
2 lb of fresh butter beans or lima beans, shelled (about 2 cups of shelled beans)
1/2 stick of salted butter
plenty of salt & pepper

Rinse the shelled beans in plenty of fresh water and then soak them for at least 4 hours. Drain them, add fresh water and a tablespoon of salt, bring them to a boil, and then simmer them for an hour. Drain.

Melt the butter in a large skillet on medium heat. Add the chopped peppers and stir until they start to soften. Then add the beans and corn. Stir until everything just starts to brown around the edges. Take off the heat and season liberally with salt & pepper.  Serve!

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