Hurray – the sparkling sunny days are here! And so are fabulous veggies bursting with flavor. If you love the warm seasons as much as I do, you’re going to want to try this dish: it tastes like summer! The creamy smoothness of butter beans provides a most luxurious base for the layers of luscious summer flavors in this dish: sweet, crispy white corn, tangy vine-ripened tomatoes, and the distinctively fabulous taste of sun-kissed basil. Every time I make this, it disappears instantly. Friends eat multiple helpings and John vacuums it up. (Shhh, I’m going to tell you a secret: this dish is so good that sometimes I hide it in the fridge so that I can have it all to myself.) And the best part is that it’s as good for you as it is tasty.
This is not your mother’s succotash (I still have nightmares about that frozen bag stuff my mother tried to force-feed me when I was a kid that had mealy beans and mushy corn – blehk!) This bright, sunshiny dish is truly remarkable and is hearty enough to make a meal, although it also makes a perfect side dish, especially if you’re barbequing. And it’s got lots of protein, which is a nice bonus for vegetarians and vegans. So celebrate the season and bite into summer with my Not-So-Sufferin’ Succotash!
Cimeron’s Not-So-Sufferin’ Succotash
Serves: 8 as a side-dish
From fridge to table: about 30 minutes if using canned beans (a longer if using dried beans, but it’s worth it!)
1 yellow onion, diced
2 cloves garlic, minced
2 ½ cups white corn (if using fresh corn, it’ll take about 4 ears of corn to get 2.5 cups of kernels)
3 cups vine-ripened tomatoes, chopped (that’s about 2 pounds of tomatoes)
2 ½ cups cooked butter beans* (I prefer making my own from dried beans, but if you want quick and easy, use canned baby butter beans. Or canelli beans if you can’t find butter beans)
½ cup fresh basil, finely chopped
smoked sea salt to taste
fresh ground pepper, to taste
* If using dried beans, see below for soaking and cooking instructions
Heat a big old high-sided pan over medium-high. Sautee the onions in some olive oil (1-2 tbsp) and sprinkle with some smoked sea salt. Once the onions become translucent, add the garlic and stir constantly for 1 minute. Toss in the corn, beans and tomatoes and stir well. Turn the heat down to medium-low and cover. Cook for 20 minutes, stirring occasionally. Turn off the heat, add the basil, and season to taste with additional smoked sea salt and freshly ground pepper. Serve warm (and bonus – the beans retain heat very well, so it stays warm on your plate for a long time!) When you take your first bite, close your eyes and taste summer come to life on your tongue.
* If using dried beans, cover the beans with lots of fresh water and soak for at least 5 hours, changing the water as often as possible (at least 5 times) to de-gas the beans. It also helps to soak them with a piece of “kombu,” a kind of seaweed that helps to de-gas beans. After they’ve been fully soaked, discard the water and the kombu. Put the beans in a big pot and cover fresh water so there’s at least a couple inches of water above the beans. Bring to a boil, then turn down heat to simmer, cover the pot and simmer for 30 minutes. Then uncover the pot and simmer for about 2 more hours until tender, stirring occasionally. Test to see if the beans are done – they will be cooked through and creamy when they’re ready. Drain and rinse with cold water. The extra beans freeze well, by the way!