Ingredients

• 2 cups fresh or frozen double-peeled fava beans, butter beans, or baby lima beans (about 9 ounces), thawed
• 3/4 cup diced peeled carrots
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup diced zucchini
• 1 cup diced red bell pepper
• 2 garlic cloves, pressed
• 1 1/2 teaspoons minced fresh thyme
• 2 cups fresh or frozen corn kernels, thawed
• 1 cup diced unpeeled Persian cucumber or English hothouse cucumber
• 3/4 cup canned unsweetened coconut milk
• Large pinch of cayenne pepper
• Large pinch of freshly grated nutmeg

Instructions

1. Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
2. Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.