Succotash

• 1 pound fresh lima beans or other fresh shell beans.
• Salt
• 4 ears sweet corn
• 3 tablespoons butter
• 1 small onion, peeled and diced
• 2 to 3 thyme sprigs
• 2 small summer squash, diced
• Salt
• 2 teaspoons chopped parsley

1. Shell: 1 pound fresh lima beans or other, fresh shell beans.
2. Place the beans in a pot with water to cover by 1 1/2 inches.
3. Cook until tender; start checking after 10 minutes.
4. Season with: Salt.
5. Meanwhile shuck: 4 ears sweet corn.
6. Slice off the kernels with a sharp knife.
7. You should have about 2 cups.
8. Melt in a heavy pot over medium heat: 3 tablespoons butter.
9. Add: 1 small onion, peeled and diced, 2 to 3 thyme sprigs.
10. Cook for 5 minutes and add: 2 small summer squash, diced, Salt.
11. Cook for another 5 minutes, add the corn, and after 1 minute add the drained cooked beans.
12. Cook for 3 or 4 minutes, until the corn has cooked through.
13. Check the seasoning and adjust as needed.
14. Stir in: 2 teaspoons chopped parsley.
15. Add 2 garlic cloves, chopped fine, at the same time as the corn.
16. Add 2 teaspoons chopped basil or summer savory with the chopped parsley.
17. Add 1 diced sweet pepper to the onions and cook for 3 minutes before adding the diced squash.
18. A few minutes before adding the corn, add 2 tomatoes, peeled, seeded, and diced.

beans, salt, corn, butter, onion, thyme, summer, salt, parsley

Taken from www.epicurious.com/recipes/food/views/succotash-387206 (may not work)