Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers’ markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find. 1 pound shell beans (about 1 3/4 cups) 1 onion, halved 7 cups water 3 large garlic cloves, crushed A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf Salt to taste 2 tablespoons extra virgin olive oil 1 small red onion, finely chopped 1/2 pound summer squash, cut in small dice 2 garlic cloves, minced (optional) Kernels from 4 ears of corn 2 or 3 sage leaves, minced Freshly ground pepper 1. Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl. 2. Heat the olive oil in a large, heavy skillet over medium heat, and add the red onion. Cook, stirring, until it begins to soften, for about three minutes. Add the squash, and salt to taste. Cook, stirring, until the squash begins to soften and look translucent, three to four minutes. Add the garlic and corn. Cook for about four minutes, stirring often. Season with salt and pepper. Add the beans and sage, and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be more moist, stir in some of the bean broth. Yield: Serves 6. Advance preparation: This will keep for a few of hours atop the stove.