Sweet Corn Succotash
Recipe from
Food & Wine
Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.
Servings:
4 side-dish servings
Prep Time:
45 mins
Total Time:
45 mins
Ingredients
-
2 cupsfresh green peassee savings
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1 tablespooncanola oilsee savings
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1thick slice of bacon, finely dicedsee savings
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1small onion, finely choppedsee savings
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1/2 poundokra, sliced 1/2 inch thicksee savings
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3medium tomatoes, peeled, seeded, and coarsely choppedsee savings
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3ears of corn, kernels cut offsee savings
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Salt and freshly ground peppersee savings
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2 tablespoonsunsalted buttersee savings
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1/4 cupslivered basil leavessee savings
Directions
1.
In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
2.
In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.
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