Description
A delightful and easy summer succotash recipe that combines the freshness of corn, bell peppers, and butter beans, finished with a hint of basil pesto. This colorful and flavorful dish is perfect for summer gatherings or as a side dish for any meal.
Ingredients
Units
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 cloves garlic, sliced thin
- 2 large ears corn, kernels stripped (about 3 cups of kernels) or 2 (15-ounce) cans sweet corn, drained
- 1 medium red bell pepper, stemmed, seeded, and diced
- 2 (15-ounce) cans butter beans, drained with bean liquid reserved
- 1 teaspoon salt, more to taste
- 3/4 teaspoon freshly ground black pepper, more to taste
- 1/4 cup basil pesto
Instructions
- Heat the olive oil: In a Dutch oven over medium heat, add the onions and garlic, cooking until translucent and golden.
- Add corn and red pepper: Stir occasionally until the pepper has softened and liquid has cooked off.
- Include butter beans: Add beans, reserved liquid, salt, and pepper. Cook until mixture thickens.
- Finish the succotash: Season with salt, pepper, and stir in pesto before serving warm.
Notes
- Leftovers can be refrigerated for up to 3 days.
- Reheat with water in a pot until warmed throughout.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 5g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
