Updated Wednesday, July 31st, 2013
Total Time: 20
Yield: 6 to 8 servings
We've taken our classic New England succotash recipe and updated it for summer by keeping it fresh and light and adding tomatoes and fresh basil.
Use a sharp knife to cut the kernels from the cobs and set aside.
In a large saucepan over medium heat, melt 2 tablespoon butter. Add the onion and cook until just translucent, then add the beans, corn, and salt pork (if using) along with the additional tablespoon of butter and 2 tablespoons of water. Turn down heat to low and cook uncovered, stirring frequently, for 3 minutes.
Remove the salt pork and add the tomatoes and torn basil. Season with salt and pepper, then serve hot.
Cranberry beans are closest to the type of bean that would have originally been used in this dish, but fresh or frozen lima beans are a popular substitute.
and get a free digital issue, plus 30% off in the Yankee Store