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.