Juicy tomatoes, sweet corn, earthy green beans, tender squash, and buttery coconut oil, harmonize perfectly together in one of my favorite summer dishes. Succotash, is originally a Native American dish originated in Rhode Island. The Narragansett tribe named it sohquttahhash (meaning “cooked corn kernels”). Modern versions of succotash still include corn but have morphed to include a medley of summer vegetables. This succotash is loaded with fiber, minerals, antioxidants, phytonutrients, vitamin C, healthy fats, and simply tastes fresh and delicious.
I like to eat my succotash room temperature on it own or alongside a piece of grilled fish. For a more satisfying vegetarian entree, add black beans or Lima beans as protein. This dish is simple to make, delicious, and something you can easily make ahead of time for tomorrows lunch or dinner.
LATE SUMMER SUCCOTASH
- 1/4 pound Green Beans (cut into thirds)
- 2 ears corn, kernels removed from cob
- 1 large zucchini , cut into 3/4 inch pieces
- 1 shallot (sliced into thin rounds)
- 2 cloves garlic
- 2 large heirloom of tomatoes, diced
- 2 tablespoons coconut oil
- 1 bunch of taragon
- 2 tablespoons White Wine Vinegar
- 1/2 teaspoon Crushed Hot Red Chile Flakes
- Salt and Freshly Ground Pepper
In a large pan, heat 2 teaspoons of coconut oil on medium-high until hot. Add the shallot and garlic and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the corn, green beans, zucchini , and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the green beans and zucchini have turned bright green. Add the tomatoes and cook, stirring occasionally, about 1-2 minutes, or until softened. Stir in chopped tarragon leaves, white wine vinegar, red pepper flakes, and freshly ground black pepper. Remove from heat and add to serving bowl. Enjoy!
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