These last few weeks of summer just keep stretching on. The heat seems permanent and I\u2019ve honestly forgotten what if feels like to be cold. Will I ever need a jacket again? Doubt it. If there\u2019s a plus side to this sweltering humidity it\u2019s got to be the poppin\u2019 produce. This succotash is proof of that. <\/p>\n
Succotash is a hearty southern side dish that brings out the best of summer\u2019s veggies. Sweet golden kernels of corn mixed with buttery beans and bright pops of cherry red tomatoes and bell peppers make for an eye-catching summery dish. And speaking of poppin\u2019\/eye-catching, guys\u2026 this hammered copper pan has got me all heart-eyed. <\/p>\n
Besides the fact that it\u2019s pretty to look at its got some serious heat efficiency which basically means that when it gets hot it\u2019s ready to go! Summer veggies like these cooked up in just a couple minutes. Oh and when the weather does finally cool down I plan on making some super cozy dishes up in here because it\u2019s oven safe up to 500F! You can check out Lagostina\u2019s copper line here and find the pan I have here. Have a wonderful weekend friends!<\/p>\n
It\u2019s best to prep the veggies before the pan heats up. Chop the onion and the bell pepper. Mince the garlic. Remove the kernels from the corn. Halve the cherry tomatoes. Chop the basil.\n<\/p><\/blockquote>\n
Directions<\/h3>\n
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- In a large skillet heat the olive oil and butter on medium heat. Add the chopped onion and salt and saut\u00e9 until fragrant and translucent, about 5 to 7 minutes.<\/li>\n
- Next add the beans, bell pepper and garlic and saut\u00e9 for 3 to 5 more minutes.<\/li>\n
- Lastly add the corn and tomatoes, cover pan with lid if you have one so beans become tender and cook for an additional 5 to 7 minutes until vegetables are just tender.<\/li>\n
- Garnish with fresh chopped basil.<\/li>\n<\/ol>\n
Notes<\/h3>\n