Succotash is great under a nice piece of fish, chicken or pork and is one of our favorite sets in the restaurant. Be sure to give this a try the next time you are cooking!
1/2 Onion, diced
10 Pods of okra, cut into rounds
2 Ears of corn, shaved from the cob
1 Cup of fresh field peas
10 Cherry tomatoes, halved
3 Slices of bacon, diced
Handful of fresh basil, chiffonade
1 Tbsp butter, unsalted
Juice of half a lemon
The only ingredient which might be hard to find are the fresh field peas. They can be found at farmers markets around the state in the late spring and summer months. At SpringHouse, we like to use the purple hull or the lady peas. Cook them slowly with carrots, onions, celery, garlic, thyme and bacon, but be sure to wrap those aromatics in cheesecloth so you can pull them out easily later.
Sautee the corn with a little bit of a neutral oil (we use peanut oil), salt and pepper, reserve for later use.
To start the succotash, add the bacon to a pan with a little bit of a neutral oil. As it begins to render, add the onions. When the onions become translucent, add the okra and let it cook for 2-3 minutes. Add the corn and field peas, heat through and then add seasoned cherry tomatoes. Be sure to salt and pepper the tomatoes before adding them into the pan. To finish, add a dash of butter, squeeze of half a lemon and the chiffonade basil. Taste and adjust seasoning.