Lunch: Summer Succotash

The acidity in this dish gives your palate a great reset that lets you enjoy the different levels of richness, fruitiness, and sweetness in the vegetables. Use cooked, undressed field peas from the Marinated Field Peas, or use the same method with butter

Ingredients

4 teaspoons minced red onion
1/4 cup pickled banana pepper juice
1/2 cup pickled banana peppers, minced
7 tablespoons extra-virgin olive oil, divided
2 cups diced heirloom tomato
1/4 teaspoon kosher salt, divided
3 garlic cloves, crushed
2 cups fresh corn kernels (about 4 ears)
2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
1 cup cooked, drained butter beans or lady peas
1 cup cooked, drained pink-eyed peas or lady peas
1 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper

Instructions

Combine onion and pickled banana pepper juice in a bowl; let stand 15 minutes. Stir in minced banana peppers and 1/4 cup oil.
Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.
Heat a large skillet over medium heat. Add remaining 3 tablespoons oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until golden. Increase heat to high. Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char. Stir in tomato mixture; cook 1 minute. Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in butter and black pepper. Place about 3/4 cup bean mixture on each of 8 plates; top each serving with about 1 tablespoon banana pepper mixture.

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