We have a Succotash recipe that we really like. It’s heavy on cream and uses frozen corn and lima beans. It is a hearty dish that works really well throughout the cooler weather months. In the summer though we like something lighter and something that makes use of the treat of fresh corn. After poking at several recipes over the years I’ve settled into this one.
Prep time: 15 minutes
Total time: 30 minutes
- 3 Tbsp. liquid from canned butter beans
- 3 tsp. lemon juice
- 5 Tbsp. unsalted butter
- 1 cup finely chopped shallots (2-3 shallots)
- 1 cup red bell pepper, cut into 1/4″ dice
- 2 cloves garlic, minced
- 1/8 tsp. cayenne pepper
- 2 (15-oz) cans butter beans, drained and rinsed
- 8 ears of fresh corn, kernels cut from the cobs
- 2 Tbsp. minced fresh chives
- salt and pepper
- Combine the liquid from the canned beans and the lemon juice together. Set it aside.
- Set a dutch oven over medium-heat and add the butter. When the butter is melted add the shallots and pepper, sprinkle with 1/2″ teaspoon of salt and allow to cook until softened. That will take 4 to 5 minutes; give it a stir once in a while to reduce browning.
- Stir in the garlic and cayenne; cook until it is fragrant, 30 seconds to a minute.
- Add the beans and corn; stir them in and reduce the heat to medium. Cook until the corn and beans are heated through, stirring occasionally.
- Give the reserved liquid mixture a quick stir and then add to the pan. Stir constantly for 1 minute to distribute the liquid.
- Remove the pan from the heat and taste. Add the chives along with salt and pepper to adjust the taste. Serve up.
This recipe is built off of one from Cook’s Illustrated. Since we primarily cook it for our Saturday Night gatherings the quantities are adjusted. I’ve also swapped a couple of ingredients for ones that work better for us.