Description
A delightful and easy summer succotash recipe that combines fresh corn, butter beans, and colorful bell peppers with a hint of basil pesto for a flavorful dish that’s perfect for summer gatherings.
Ingredients
Units
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 cloves garlic, sliced thin
- 2 large ears corn, kernels stripped (about 3 cups of kernels) or 2 (15-ounce) cans sweet corn, drained
- 1 medium red bell pepper, stemmed, seeded, and diced
- 2 (15-ounce) cans butter beans, drained with bean liquid reserved
- 1 teaspoon salt, more to taste
- 3/4 teaspoon freshly ground black pepper, more to taste
- 1/4 cup basil pesto
Instructions
- Heat the olive oil: Heat the olive oil in a Dutch oven over medium heat.
- Sauté onions and garlic: Add the onions and garlic, cook until translucent and golden.
- Add corn and red pepper: Add the corn and red pepper, cook until softened.
- Combine butter beans and seasonings: Add butter beans, reserved bean liquid, salt, and pepper. Cook until the mixture resembles a stew.
- Finish and serve: Season with salt and pepper, stir in the pesto, and serve warm.
Notes
- If the succotash appears too dry, add a little vegetable broth or water to reach your desired consistency.
- You can customize this succotash by adding other seasonal vegetables like cherry tomatoes or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
