2 cups (about 1/2 lb.) shelled or frozen butter beans or lima beans
Salt and freshly-ground pepper
2 tablespoons olive oil
1 Vidalia onion, chopped
1 red bell pepper, cored, seeded, and diced
2 summer squash, diced
4 ears corn, shucked
2 tomatoes, cored and chopped, or 1 pint cherry tomatoes, halved
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces
Place beans and 4 cups water in a saucepan over medium-high heat and bring to
a simmer, stirring occasionally. Add 1 teaspoon salt and a couple of grinds of
black pepper and simmer until the beans are crisp-tender, about 15 minutes.
Rinse and drain.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the
onion and cook, stirring often, until tender, about 3 minutes. Add the bell pepper
and cook for 2-3 minutes longer. Add squash and cook an additional 5-6 minutes,
or until it is brown around the edges.
While the vegetables are cooking, cut the corn from the cobs. Add the beans,
corn kernels, tomatoes, and butter to the skillet, season with salt and pepper to
taste and cook until tomatoes begin to break down and the corn is tender, about
3 minutes. Stir in the basil and serve warm or at room temperature.