Narragansett Succotash

Name: Narragansett Succotash
Prep time: 14 min
Total time: 14 min
Yield: 4 people
Cuisine: American
Ingredients: 400 g Corn kernels; 300 g Cooked lima beans or shell beans; 250 g Summer squash, diced; 1 Onion, diced; 2 tbsp Butter or sunflower oil; 1 Tomato, diced; 1 tsp Salt; 1/2 tsp Black pepper

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A bright skillet of corn, beans and summer vegetables that feels simple, generous and deeply rooted in Narragansett food history.

Serves: 4 people

Preparation time: 14 min

Ingredients

Corn kernels – 400 g
Cooked lima beans or shell beans – 300 g
Summer squash, diced – 250 g
Onion, diced – 1
Butter or sunflower oil – 2 tbsp
Tomato, diced – 1
Salt – 1 tsp
Black pepper – 1/2 tsp

Method

Heat the butter or oil in a wide skillet over medium heat.
Add the onion and cook for 3 to 4 minutes until it softens.
Add the diced squash and cook for 5 minutes, stirring regularly.
Stir in the corn and cooked beans, then add the tomato.
Season with salt and pepper and cook for 5 to 7 minutes until everything is hot but still colorful.
Taste, adjust the seasoning and serve warm as a main dish or side.