Succotash Recipe

1. Cook Lima Beans

Place the fresh lima beans in a pot, cover with water by about 1½ inches, add a pinch of salt, and bring the water to a simmer. Start checking for doneness after 10 minutes. The beans should be tender but not mushy.

2. Prepare Sweet Corn

Using a sharp knife, carefully slice the kernels from the cobs to end up with approximately 2 cups of corn kernels. Set aside for later.

3. Sauté Onions and Thyme

In a heavy pot, melt the butter over medium heat. Add the diced onion and thyme sprigs, cooking for about 5 minutes until the onion becomes translucent and fragrant.

4. Add Squash

To the pot, add the diced summer squash with a pinch of salt, cooking for an additional 5 minutes to allow the squash to soften.

5. Stir in Corn

Stir in the corn kernels and cook for about 1 minute, allowing the corn to just cook through.

6. Combine with Lima Beans

Add the cooked lima beans to the pot and continue to cook for another 3-4 minutes to allow all the flavors to come together.

7. Season and Serve

Taste the succotash and adjust the seasoning with salt as needed. Sprinkle the chopped parsley over the dish, stir gently, and serve immediately.