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.
- 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)
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.
From Food editor Joe Yonan.
Tested by Joe Yonan.
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