Summer Succotash

succotash grayAll summer, I have been striving to enjoy as much of the bounty of fresh, local produce available at farmer’s markets as possible. In fact, every time I visit, I get so excited, I come home with two to three tote bags full of produce. My purchases are usually near the limits of what we can consume in our household in a week. This means I need to invent ways to enjoy a large amount of produce. Succotash is a gorgeous way to enjoy a mix of summer’s best. Traditionally, it is made with lima beans and corn, and sometimes bell peppers and tomatoes. I’m not a fan of lima beans, but I love field peas, such as blackeyed peas, purple hull peas, and cream peas. I thought these would make a great substitute, and would add a wonderfully earthy flavor to the dish.

Also at the farmer’s market – succulent, sweet corn. This stuff was no comparison to that found in a normal grocery. Not one bit. This corn was so sweet, I was sneaking bites of it cut freshly from the cob. Along with some fresh sweet Hungarian wax peppers, plump, ripe tomatoes, and a serrano chile, this succotash was bursting with flavors of summer. Oh…not to mention the bacon. Because bacon makes everything better, right?

This is one of those “must-make” dishes for summer. I will definitely have to make it again before the farmer’s markets run dry, and I encourage you to do the same!

2 c fresh field peas, such as blackeyed peas (if you can’t find fresh, you can substitute frozen)

3 slices bacon, diced

1/2 onion, diced

1 Hungarian wax pepper, diced (can substitute a banana pepper or bell pepper, if you prefer)

1 serrano pepper, minced

3 ears of corn, kernels cut off

3 medium tomatoes, seeded and chopped

salt and freshly ground black pepper

2 T butter

2 T chopped fresh parsley

Bring salted water to a boil in a medium saucepan, and add peas. Lower to a simmer, and simmer for 30-40 minutes or until peas are tender. Drain, reserving 1/2 cup of the liquid.

Heat a deep, heavy skillet, such as cast-iron, to medium heat. Add bacon, and saute until starting to crisp, and add onions and peppers. Saute until soft, about 5 minutes. Add peas, and saute another minute or two. Add corn, saute 1 minute, and add tomatoes. Saute for another 2 minutes, just until flavors start to come together. Season to taste with salt and pepper, and add butter. Stir until butter melts. Serve sprinkled with parsley.

Serves 4 as a side dish.

Comments

  1. says

    This looks great! I love the idea of substituting black-eyed peas in succotash – I’ve never thought of that before. Maybe I’ll try this out while my parents are visiting (they brought me dozens of tomatoes from my grandparents in Georgia that are AMAZING!)

  2. says

    Love farmers market corn – the farmers market where I grew up used to grill corn right there and they had a big coffee can of clarified butter to dip it in – holy smokes was that good!

    Thanks for sharing your recipe!

    I am going to see Julie and Julia tonight at our high end movie theater – can’t wait! They are having a cooking demonstration, you get a two course meal, plus an apron and the most comfortable seats in the world!

  3. says

    This is something that makes you feel so alive! It’s so colorful and fun. There’s always nice corn at Farmer’s Market, now I know what to do with them!

    • tastyeatsathome says

      Duodishes, maybe it’s high time for me to try limas again, honestly. I remember growing up not liking them. What I remember was frozen limas, and they had a pasty texture and taste to them. Then again, I didn’t like blackeyed peas until I became an adult (and realized that fresh blackeyed peas are WONDERFUL), so maybe I should give good, fresh limas a try!

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