Go Back
+ servings
Print Recipe
0 from 0 votes

Late-Summer Succotash with White Bean Puree + Brown Butter

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 3 TO 4


White Bean Puree:

  • 2 14-ounce cans of Great Northern white beans + 2 teaspoons water or olive oil
  • Pinch of salt
  • Zest from 1/2 lemon


  • 2 teaspoons oil
  • 2 zucchini trimmed and sliced
  • 1/2 pint cherry tomatoes halved
  • Salt
  • 2 ears of corn kernels removed
  • 2 green onion trimmed and sliced
  • 3 garlic cloves minced
  • 2 tablespoons minced italian parsley
  • 1 cup lima beans fresh or frozen
  • Juice from 1/2 lemon zest reserved for the white bean puree
  • Crushed red pepper
  • Sesame seeds
  • Brown Butter:
  • 1/4 cup unsalted butter


  • To make the white bean puree: Add the white bean puree ingredients and pulse until very smooth. Give it a taste and adjust the salt to your liking.
  • To make the succotash: In a medium sauté pan, set over medium-high heat, add the oil. When hot (and you want it nearly smoking because we’re going to sear the heck out of the zucchini and tomatoes), add the zucchini and cherry tomatoes. Cook, shaking the pan frequently, until the tomatoes and zucchini are blistered and lightly golden brown, about 2 minutes. Next, turn the heat down to medium, add the corn, green onions, garlic cloves and a few pinches of salt.
  • Give it a good stir and allow it to cook for about 2 to 3 minutes. Next, add the Italian parsley, lima beans, lemon juice, a pinch of two of crushed red pepper. Cook for an additional 2 to 3 minutes. Give it a taste and add the salt according to taste. Turn down to low while you make the brown butter.
  • To make the brown butter: In a small saucepan, add the butter. Heat over medium flame until the butter melts and the water begins to cook out, bubbling. Cook the butter until lightly golden brown and then turn off the heat (it’ll get a bit more color while you’re assembling).
  • To assemble: If you like, you can warm the white bean puree in the microwave. I ate it room temp with the warm veggies. Add a few tablespoons of white bean puree to each plate. Top with a few spoonfuls of the succotash. Sprinkle with the sesame seeds and then lastly, drizzle the white bean puree with a teaspoon or two of brown butter.


Serving: 3g