Taste & Travel

Butter Bean and Field Pea Succotash with Spring Vegetables

SUCCOTASH IS a LOVELY dish — a farm-to-table salute to summer. This is chef Anthony Ploof’s recipe, using the fresh butter beans and field peas that readily available in the south. frozen beans and corn can be used in a pinch.


Yellow Onion 1, small dice

Garlic 6 cloves, minced

Butter Beans 4 cups

Field Peas 4 cups

Red Bell Pepper 2, small dice

Corn Kernels 2 cups

Zucchini 2 each, small dice

Yellow Squash 2, small dice

Cherry Tomatoes 1 cup, sliced in half

Dried Thyme 1 Tbs Zest of 2 lemons

Salt and Pepper to taste

Heavy Cream 2 oz 1 SIMMER the butter beans and field peas in a pot of boiling water for 15 minutes then drain and set aside.

2 IN a large sauté or braising pan, sauté the garlic and onions over medium heat until translucen­t, about 5 minutes.

3 ADD the cooked field peas and butter beans, sauté for 5 minutes.

4 ADD the bell pepper, corn, zucchini, squash, thyme and lemon zest then sauté for 5 minutes.

5 ADD the heavy cream and sauté for a final 3 minutes.

6 ADJUST seasoning with salt and pepper to taste.

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