summer-succotash.json

{
    "directions": [
        "Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside.",
        "Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately."
    ],
    "ingredients": [
        "1 pound small Yukon gold potatoes, cut into bite-size pieces",
        "8 ounces shelled butterbeans",
        "Coarse kosher salt and freshly ground black pepper",
        "2 tablespoons canola oil (or bacon grease for an old-school taste)",
        "1 sweet onion, chopped",
        "2 cups fresh corn kernels (from 3 ears)",
        "2 small yellow squash, trimmed and quartered",
        "1 large tomato, cored, seeded and chopped"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "American",
        "Southern Recipes",
        "Vegetable",
        "Summer"
    ],
    "title": "Summer Succotash",
    "url": "http://www.foodnetwork.com/recipes/summer-succotash"
}