Summer Succotash With Andouille and Peaches

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By Aaron Hutcherson

This summertime succotash includes the much accepted corn, lima beans and tomatoes, but spiced, smoky andouille sausage and sweet, juicy peaches instrumentality things up a notch. A sprinkling of caller basil astatine the extremity adds a beauteous herbal note. The quality of succotash is that it highlights summertime produce, truthful consciousness escaped to usage immoderate fruits and vegetables are astatine their peak.

From unit writer Aaron Hutcherson.

Ingredients

measuring cup

Servings: 4 (makes astir 6 cups)

2 tablespoons extra-virgin olive oil
12 ounces andouille sausage, diced
Kernels from 2 ears of maize (about 2 cups)
1 shallot, halved and thinly sliced
1 cupful caller oregon frozen babe lima beans
1/4 spoon good salt, positive much arsenic needed
1/4 spoon freshly crushed achromatic pepper, positive much arsenic needed
2 mean peaches, halved, pitted and chopped (about 2 cups)
1 pint cherry oregon grape tomatoes (10 ounces), halved
Fresh basil leaves, thinly sliced into ribbons (chiffonade), for serving

Nutritional Facts

Per serving (1 1/2 cups)

Calories
394
Fat
19 g
Saturated Fat
5 g
Carbohydrates
39 g
Sodium
765 mg
Cholesterol
50 mg
Protein
22 g
Fiber
6 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published March 10, 2026