Recipe and photos by Mackenzie Smith.

This week I made lima beans, and stirred in diced Summer squash just as the beans finished cooking, then topped each bowl with tangy tomatoes that had been hanging out in a bath of red wine vinegar, smashed garlic and dried chiles. Finished with a drizzle of olive oil, fresh herbs, feta cheese and a handful of crushed potato chips— these beans were a hit for the whole family.

• 1 pound dried lima beans
• 7 cups water or chicken stock or vegetable stock (aka any kind of flavorful liquid - adjust
• seasoning to taste if using water)
• 3 cloves garlic, smashed and peeled
• 1 sprig rosemary
• 2 teaspoons kosher salt (or 1 teaspoon table salt)
• 2 tablespoons butter
• 2 medium-sized yellow squash or zucchini, or a small pattypan — diced
• 4-5 tablespoons red wine vinegar
• 4 cloves garlic, smashed
• 1-2 teaspoons salt
• chili flakes to taste
• 1 cup cherry tomatoes, sliced in half — or a large tomato, diced
• fresh mint and basil
• extra virgin olive oil
• potato chips

Add lima beans, liquid, 3 cloves garlic, a sprig of rosemary, 2 teaspoons kosher salt and butter to a pot and either cook according to package instructions, or cook in an Instant Pot. Instant Pot instructions below:

Once ingredients listed above are in the inner pot, cover it: twist to lock the lid, and turn the valve to sealing. Use Manual mode and set to 25 minutes.

While beans are cooking, put a few cloves of smashed garlic and a teaspoon of salt into 4-5 tablespoons of red wine vinegar and chile flakes. Dice squash into small cubes. Slice or chop tomatoes and add to vinegar. (Remove garlic before serving).

When the timer on the Instant Pot beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.

If beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5. The pot will quickly come back up to pressure because the contents are already hot.

When beans are soft enough, remove from heat and stir in chopped squash. Salt to taste.

Ladle beans and squash into bowls, drizzle with olive oil, sprinkle with feta, and scoop some of the tangy tomatoes onto the beans, along with fresh chopped mint and basil. Topping with crushed potato chips optional but highly recommended :)

Topping with potato chips is optional, but highly recommended. Photo by Mackenzie Smith.