Seasoned Succotash
DEAR FRIENDS!
Yes, I am totally in love with summertime! Warmer weather, open windows, golf, coffee on the porch, and of course, fresh summer vegetables! Many of you saw a sneak preview of this summer recipe on my Instagram story. As promised, especially when so many of you asked, I am sending this NEW favorite Succotash recipe. My other favorite is on the BLOG in the Rib Eyes and Salmon Steaks Menu. It’s a basic butter bean, lady peas, and corn recipe with butter, salt, and pepper. For years this has been my go-to with simple seasonings so we can taste the fresh summer vegetables. Well, never say never. Inspired by a recipe from Southern Living, I decided to mess with my favorite to see if I could offer you, my dear EE friends, something new. Behold, Seasoned Succotash. The great news is that the seasonings simply enhance, but don’t overpower. Ed and I’ve had it every day for the last four days … I’m freezing the rest to stop the madness! I’ve already made a big batch for our July 4th extravaganza!
Stay tuned for next week’s newsletter where I’ll feature two more new recipes, Cucumber Spread and Three Cheese Pimento Cheese. Yesterday Ed and I had the Pimento Cheese on a grilled sandwich with tomato and ham on sourdough bread. Need I say more?
I love being back in the kitchen and sharing all this EE goodness!
Seasoned Succotash
INGREDIENTS
1 med onion, chopped
5 cups fresh corn, 10–12 ears
4 tbsp butter
2 tbsp red wine vinegar
3 cups fresh lima beans
2 cups lady peas
1 small yellow onion, quartered
8 fresh thyme sprigs
1 clove garlic
3 tbsp fresh chopped chives
DIRECTIONS
In large pan, cook bacon. Remove and reserve 3 tbsp bacon drippings in pan. Drain bacon on paper towel and crumble.
Sauté onion in bacon drippings over med-high heat approx 5 min until tender.
Bring large pot of water to boil. Add corn still on the cob and cook until tender, approx 7 min. Drain and let cool enough to handle. Cut kernels from the corn into a bowl and add to onions. Add butter and red wine vinegar. Cook 2 min over med heat stirring frequently. Turn off heat.
Bring large pot of water to boil. Add butter beans, lady peas, quartered onion, thyme, and garlic. When water returns to a boil, reduce heat and simmer for 20 min or until tender. Drain and remove onion, thyme stems (fine for leaves to stay), and garlic. Transfer to pan with corn. Add chives. Heat over medium heat for 2 min.
To serve, top with bacon crumbles.
DEEDEE’S NOTES
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Recipe may be prepared earlier in the day or 1–2 days in advance. If earlier in the day, cover and keep at room temperature. If made 1–2 days in advance, cover, and chill. Bring to room temperature and warm in microwave to serve.
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If you can’t find lady peas, you may can prepare with just corn and butter beans.
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You can cook an entire pound of bacon for this recipe either in a pan or in the oven. See Basics, page 273 for Oven-crisp Bacon recipe. Transfer 3 tbsp bacon drippings to large pan. Crumble 6 slices needed for Succotash and use the rest for yummy BLT’s!
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Recipe adjusts well to make more or less. Freezes well.
TIPS & QUIPS
The OXO Corn Stripper is my favorite summer hack for getting the kernels off the cob. I’ve given so many of these to friends too!