Summer Succotash

You can use frozen baby lima beans, but try to find fresh summer shell beans, if possible. It’s important to dice the other vege­tables so they’re all about the same size and shape.

• 1/4 pound shelled fresh lima beans, cranberry beans, or black-eyed peas, or thawed frozen baby lima beans
• Kosher salt
• 2 cloves garlic, whole, plus 1 clove, finely chopped; omit the whole cloves if using frozen beans
• 1/2 small carrot, peeled; omit if using frozen beans
• 1/2 bay leaf; omit if using frozen beans
• 2 Tbs. plus 1/2 teaspoon olive oil
• 1 small red onion, cut into 1/4-inch dice
• 1/8 tsp. dried red chile flakes
• 1 red bell pepper, cut into 1/4-inch dice
• 1/4 lb. green beans, cut into 1/4-inch pieces 
• 1 medium zucchini, cut into 1/4-inch dice
• Kernels from 2 large ears corn (about 1-1/2 cups)
• 1 small ripe tomato, seeded and cut into 1/4-inch dice
• 1 Tbs. unsalted butter
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 to 3 Tbs. chopped fresh basil

If using fresh beans, put them in a large pot, cover with water, and add a large pinch of salt, the 2 whole garlic cloves, ­carrot, and bay leaf. Bring to a boil, reduce to a ­simmer, and cook until the beans are tender, 20 to 30 minutes. Let the beans cool slowly in their broth.

Heat 2 Tbs. of oil in a deep 10-inch sauté pan or a large shallow pot over medium-high heat. Add the onion, chile flakes, and a generous pinch of salt and cook until the onion is soft and has started to brown, 3 to 4 minutes. Add the bell pepper and cook until softened, about 2 minutes. Add the green beans; cook for 2 minutes.

Push some of the ingredients aside to make room to sauté the garlic. Heat 1/2 tsp. olive oil in this spot, add the finely chopped garlic, cook until you smell it, and then stir it into the vegetables. Add the zucchini and a pinch of salt to draw out some moisture and cook for 2 minutes. Add the corn; cook for 2 minutes.

Drain the beans and add them to the pan; if using frozen beans, add them now. Add the tomato and cook until all the vege­tables are perfectly tender, about 2 minutes. Stir in the ­butter, parsley, and basil and season with more salt, if necessary.