Succotash has many variations, but the one common theme is that it traditionally contains corn and beans. If butter beans are not available, I often substitute shelled edamame. This dish and maque choux are kissing cousins, both rumored to have originally been Native American dishes.
2 cups shelled fresh butter beans (about 1 1/2 pounds unshelled beans) or frozen butter beans, thawed
Coarse kosher salt and freshly ground black pepper
1/4 pound small Yukon Gold potatoes, halved
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
1 onion, chopped
1/2 pound okra, stem ends trimmed, cut into 1/2-inch pieces
2 cups sweet corn kernels, plus milky liquid from scraping the cobs (from about 4 ears corn)
2 small zucchini, diced
1/4 cup mixed chopped herbs, such as basil, tarragon, and parsley
To cook the beans, place them in a pot and cover with cold water. Bring to a boil over high heat and season with salt and pepper; decrease the heat to low. Simmer until tender, about 30 minutes for fresh beans, less for frozen. Drain well.
To cook the potatoes, place them in a second saucepan and cover by 1 inch with cold water; season with salt. Bring to a boil over high heat and then decrease the heat to low and simmer until the potatoes are just tender, about 20 minutes. Drain in a colander. (Alternatively, you can microwave these for a few minutes, depending on the power level of your microwave, to par-cook them just to tender.)
In a large heavy-bottomed skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over high heat until the foam subsides. Add the drained potatoes and season with salt and pepper. Cook, stirring infrequently, until nicely crusted, 8–10 minutes. Transfer the potatoes to a bowl and keep warm.
Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the same skillet over medium-high heat; add the onion, okra, and corn. Cook, stirring, until crisp-tender, about 5 minutes. Add the zucchini and cook until tender, about 5 minutes. Stir in the butter beans and potatoes; cook, stirring, until heated through. Add the herbs. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.