2 Red Dog sweet peppers, stemmed, seeded, and finely diced
1/2 ounce thinly sliced bacon
3 tablespoons unsalted butter
1/2 medium Red Dog sweet onion, finely diced
2 medium cloves garlic, minced
3 ears Red Dog corn, shucked, kernels cut off
2 small summer squash (yellow squash and/or zucchini), finely diced
1 lb. Red Dog shelling beans, cooked
1/4 cup reserved bean-cooking water
Kosher salt and freshly ground black pepper
Small handful fresh basil leaves, torn
In a large Dutch oven, heat bacon over medium heat, stirring, until fat has rendered and bacon is beginning to brown, about 5 minutes. Add butter and stir until melted. Add onion and garlic and cook, stirring, until starting to soften, about 3 minutes.
Add corn kernels, along with bell pepper and summer squash. Cook, stirring, until vegetables have become tender, about 10 minutes.
Stir in beans and reserved bean liquid. Season with salt and pepper. Continue cooking, stirring, until succotash is heated through and a buttery glaze coats the vegetables, about 5 minutes.
Add basil leaves, remove from heat, and serve. Succotash can be refrigerated for up to 5 days. When ready to serve, you can rewarm it if desired, or serve it at room temperature.