Sautéed Succotash with Zucchini

Succotash is an old-fashioned American dish composed of corn cooked with lima beans.  You may have seen it at a Thanksgiving buffet, happily situated along-side jello-molds and marshmallow-topped yam casseroles.  This version takes the spirit of the original down a divergent path, more Italian than American—sautéing the vegetables with garlic, summer squash, creamy cannellini beans and handfuls of fresh basil.  The vegetables caramelize in the pan as they cook, and the end result is full of deep flavor—a far cry from Thanksgiving.  Just right for summer.

Leave out the squash if you prefer, or substitute bell peppers in season.  Arugula would be a nice addition as well.

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