Dining and Cooking
Chefs’ Collections

Shell Bean Succotash

Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers’ markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.

Ingredients

  • 1pound shell beans (about 1 3/4 cups)
  • 1onion, halved
  • 7cups water
  • 3large garlic cloves, crushed
  • A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
  • Salt to taste
  • 2tablespoons extra virgin olive oil
  • 1small red onion, finely chopped
  • ½pound summer squash, cut in small dice
  • 2garlic cloves, minced (optional)
  • Kernels from 4 ears of corn
  • 2 or 3sage leaves, minced
  • Freshly ground pepper
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        199 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 7 grams protein; 610 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
  2. Heat the olive oil in a large, heavy skillet over medium heat, and add the red onion. Cook, stirring, until it begins to soften, for about three minutes. Add the squash, and salt to taste. Cook, stirring, until the squash begins to soften and look translucent, three to four minutes. Add the garlic and corn. Cook for about four minutes, stirring often. Season with salt and pepper. Add the beans and sage, and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be more moist, stir in some of the bean broth.
  • Advance preparation: This will keep for a few of hours atop the stove. Martha Rose Shulman can be reached at martha-rose-shulman.com.

1 hour 15 minutes

Related Posts

Dining and Cooking