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The Washington Post

Summer Succotash

Summer Succotash 4.000
Cooking for One Aug 17, 2011

This succotash is a versatile thing to keep in your refrigerator at the height of summer, when your garden -- or your farmers market basket -- is overflowing. Eat it as a side dish or toss it (hot) with pasta or eat it (cold) on salad greens. Or put it in a gratin dish, crack an egg on top and roast in a 400-degree oven until the white is set but the yolk remains runny, about 15 to 20 minutes.

Make Ahead: The succotash can be refrigerated for up to 1 week, or frozen, preferably in cup-size containers, for up to 6 months.


Servings: 4
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon hot Spanish smoked paprika (pimenton)
  • 1 anchovy fillet, finely chopped (optional)
  • 1 small onion, chopped (1/2 to 3/4 cup)
  • 2 cloves garlic, finely chopped
  • 2 cups fresh lima beans (may substitute frozen lima beans, defrosted)
  • 1/2 cup water
  • 1 large zucchini, trimmed, cut in half lengthwise, then crosswise into 1/2-inch slices
  • 2 large tomatoes, cored, then chopped, with their juices
  • Kernels from 2 ears of fresh corn
  • Kosher or sea salt
  • 8 large basil leaves, stacked, rolled and cut crosswise into thin slices (chiffonade)

Directions

Heat the oil in a large skillet over medium heat. Once the oil starts to shimmer, add the crushed red pepper flakes and smoked paprika; stir and let sizzle for a few seconds, then add the anchovy, if using, plus the onion and garlic. Cook, stirring frequently, until the onion and garlic are tender, about 5 minutes.

Add the lima beans and water; bring to a boil, then reduce the heat to medium-low, until the water is barely bubbling around the edges. Cover, and cook until the lima beans are mostly tender, about 15 to 20 minutes.

Uncover; add the zucchini and tomatoes, then increase the heat to medium. Cook, stirring occasionally, until the zucchini starts to become tender, about 3 or 4 minutes, then add the corn kernels and cook just until they brighten in color, a minute or two. Remove from the heat. Season with salt to taste.

If you are eating a portion right away (or at room temperature), garnish with 2 chopped basil leaves; otherwise, wait to add the equivalent of about 2 basil leaves to each of the remaining 3 servings until just before they are eaten.


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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 430


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 100mg 4%

Total Carbohydrates: 79g 26%

Dietary Fiber: 21g 84%

Sugar: 14g

Protein: 23g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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