This is a simple summer recipe that requires in-season vegetables and a skillet. I stopped by my favorite roadside veggie vendor, Ruke's, and bought what was just picked, fresh and local. Feel free to be creative with your vegetable choices! Succotash makes for the perfect summer side dish.
I chose equal parts
- Butterbeans, speckled here
- 1 white onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup white wine
- Bring the butterbeans to a boil in salted water. Turn down the heat and let simmer for 30 minutes until just soft, not mushy.
- Cut the raw corn off the cob and set aside. Wash and cut the okra in 1/4 pieces discard the ends. Chop the onion.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to a cast iron skillet over medium heat. Add the okra and onions until slightly brown- don't over stir.
- Lower the heat to medium and add the butterbeans. Then add salt and pepper.
- Add the corn and toss the butterbeans, okra, onions, and corn together. Add the white wine and toss again.
- Serve immediately