Comforting Colorful Succotash

1. Cook Beans

Place a pot of salted water on the stove and bring it to a boil. Add the fresh lima beans and cook until tender, about 10 minutes. You can check for doneness by squishing a bean between your fingers.

2. Prepare Corn and Aromatics

While the beans are cooking, shuck the sweet corn and slice the kernels off the cob. Melt three tablespoons of butter in a heavy pot over medium heat. Once melted, add the diced onion and thyme sprigs and cook for about 5 minutes, until the onion is soft and translucent.

3. Add Squash and Corn

Dice the summer squash and add it to the pot with a sprinkle of salt. Let it cook for another 5 minutes. Toss in the corn kernels and cook for 1 minute to keep them crisp and sweet.

4. Combine and Season

Drain the beans and add them to the pot, stirring well. Let the mixture cook for another 3-4 minutes. Season with salt as needed and sprinkle with fresh chopped parsley before serving.