Question: How do you take corn and lima beans up a notch?
Answer: Whip up some succotash! It’s delicious!
Some of you may know, but Bub is a restaurant manager at Cobalt, a restaurant down here on the Gulf coast. (If you are ever down here, you should def eat there at least once- it’s mighty fine!) One of the side dishes at Cobalt is black-eye pea succotash. Yes, it’s tasty.
So, I guess it was last summer Bub decided to make his own version of succotash using the veggies we had on hand. Since then, succotash has appeared on our menu fairly regularly. It is relatively quick and real easy to make and very good.
When Bub and I make this, we usually make 4 servings to ensure we have leftovers. This time was no exception. This recipes has colored (or speckled) butter beans, pink-eye purple-hull peas, whole kernal corn and prosciutto. You can adjust this to your tastes and what you have in the fridge/freezer.
The first thing I did was boil both the butter beans and peas. You are going to want to boil them pretty hard for 20-30 minutes depending on how al dente you want them.
I put up a bushel both of the butter beans and peas. Knowing that Bub and I would be doing most of the eating, I put a majority of them up on snack size bags because that is the perfect serving size for us and for us not to have any left overs. So, I cut the bag off and put them both in a boiler and boiled them.
While all this boiling was happening, I cut up a couple pieces of prosciutto and threw them into our cast iron skillet. If you do not have a cast iron skilett, a regular one will certainly work. In addition this, if you perfer bacon, it works great too. After the prosciutto was going, I started adding about a cup of frozen whole kernel corn. When I have fresh corn in the freezer, I use one big ear of corn.
Once the butter beans and peas have cooked enough to your liking, drain them and add them to the skillet as well. And then you let it continue to cook together for about 5 minutes.
I nominate succotash for your next meal! It is so good.
- 1/2 -1 cup of corn
- 3 slices of prosciutto.
- 2 cups colored butter beans
- 2 cups of pink-eye, purple hull peas
- Cook the first two ingredients together. Cook the second two ingredients together and mix in the cooked first two ingredients.
- Cook all together for an additional 5 minutes and then serve.
I can’t wait to make this recipe.
Aunt Martha, can you make that at the beach so I can get some?