Sweet Corn Succotash

Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.

Recipe from Food & Wine
Sweet Corn Succotash
Lucy Schaeffer
YIELD
4 side-dish servings
PREP TIME
45 mins
TOTAL TIME
45 mins
by 4  people
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Ingredients
  • 2 cups fresh green peas
  • 1 tablespoon canola oil
  • 1 thick slice of bacon, finely diced
  • 1 small onion, finely chopped
  • 1/2 pound okra, sliced 1/2 inch thick
  • 3 medium tomatoes, peeled, seeded, and coarsely chopped
  • 3 ears of corn, kernels cut off
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup slivered basil leaves
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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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