Summers in the South provide us with an abundance of fresh veggies from our own gardens or local markets. A way to mix these together is in succotash, which is simply a mixed vegetable dish. Give this recipe a try and enjoy all the flavors the different vegetables have to offer.


1 1/2 cups fresh lima beans
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped onion
1 garlic clove, minced
2 cups chopped zucchini
1 1/2 cups corn kernels
2 medium red tomatoes, chopped
1 teaspoon hot sauce
1 tablespoon chopped fresh basil
salt and pepper to taste


Simmer the lima beans in lightly salted water until tender, about 15 minutes. Drain.

In a large skillet, heat the oil and butter over medium heat. Add the chopped onion and sprinkle with salt. Cook, stirring occasionally, until soft and translucent. Add the garlic and cook for 1 minute. Add the zucchini and cook, stirring occasionally, until slightly softened (about 5 minutes). Add the lima beans, corn, tomatoes, and hot sauce. Stir to combine.

Reduce heat to medium-low and cover skillet. Cook until heated through and tomatoes are soft, about 10 minutes. Stir occasionally. Add chopped basil and stir to combine. Add salt and pepper to taste. Transfer to a bowl to serve.