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Summer Succotash

There will be no leftovers.
Recipe courtesy of Snowbird Mountain Lodge
Yield : N/A
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  • First:
  • Butter Beans
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 1 bay leaf
  • 1 bag frozen baby butter beans
  • chicken stock to just cover
  • Second:
  • Prepared butter beans, drained but reserve 1 cup of liquid
  • 2 cups shaved sweet fresh corn
  • 1 cup fresh okra, ¼ inch slices
  • 2 medium tomatoes, seeded and diced
  • 2 Tbs. clarified butter or olive oil
  • 2-3 Tbs. whole, unsalted butter
  • ¼ cup fresh basil, chiffonade
  • salt and pepper to taste

In a small saucepot, heat olive oil over medium heat. Add onions and sweat until translucent. Add bay leaf and butter beans, then just cover with chicken stock.
Bring beans to a gentle simmer, and cook till tender, about 25-30 minutes. Do not overcook!

Heat a large sauté pan over medium-high heat. Add clarified butter or olive oil, and allow to heat 15 seconds more. Add corn and okra and cook for 2 minutes. Stir often to prevent sticking and remember that raw corn tends to pop when in a hot sauté pan. Be careful! Add butter beans, tomatoes, and some of the reserved cooking liquid. Cook for about 2 minutes.
Add more of the reserved liquid if mixture is dry. Add butter, salt and pepper. Cook 30 seconds longer. You should have a rich, thick sauce in the pan. Check for seasoning, adjust, add basil, stir well and serve immediately!