Southern Twist Succotash

Sometimes I see recipes on the internet with which I don’t agree. There may be unrelated flavors, poor balance or other things that make no sense. However I am inspired by some to create something new, hopefully better, than the original. This is the case of today’s recipe.

Succotash is a North American dish originally made of corn, shell beans and other vegetables. The name comes from a Native American word meaning “broken corn kernels.” My mother would often make succotash especially in late summer and early fall. The availability of fresh corn was likely her inspiration, at the time a fairly standard dish here in the Northeast. It was usually made of corn, lima beans, onion and perhaps bell pepper or tomato in a background of heavy cream or evaporated milk. Evaporated milk was probably a hold over from World War II shortages and became a regular part of the pantry. I enjoyed this version of succotash and continued to think this was the only way to make it. Times change and exposure to the world have greatly expanded my view of what traditional foods can become.

I recently discovered a recipe that was taken from the Deep South. It was a good idea but I disagree with some ingredients. The bean was of Boston Baked Beans origin with not enough emphasis on the South. This recipe could also be a vegetarian entrée. So here I am, a native of the Litchfield Hills, giving my take on a southern version of succotash.

SOUTHERN TWIST SUCCOTASH
4-5 Side Servings

Ingredients:

• ½ cup dry black-eyed peas, sorted and washed

• 1 cup bell peppers cut into small dice. Any color will do. Red, yellow or orange will be sweeter than green

• 1 cup sweet onion cut into small dice

• 1 ½ cups corn kernels cut from fresh ears of corn

• ½ cup roasted peanuts, unsalted

• ½ cup diced celery

• 2 cloves garlic, minced

• ¼ cup chopped parsley

• 4 tablespoons unsalted butter, divided

• 1 tablespoon neutral oil

• 1 or 2 teaspoons Creole or Cajun seasoning, depending upon how much heat you like

• ½ teaspoon dry thyme

• ½ teaspoon salt

• 2 tablespoons sour mash or bourbon whiskey, optional

Method:

• Cook the black-eyed peas (they’re really beans) in an instant pot for 20 minutes, according to directions. Drain and cool. Alternatively, cook on the stovetop with 1 ½ cups water for an hour to an hour and 15 minutes until tender, not mush. Canned and drained equivalent may be substituted

• In a large skillet or Dutch oven, heat the oil and 2 tablespoons butter over medium high heat

• Add the onion and cook for 3 minutes, then add the peppers, stir and cook 3 minutes more

• Add the corn, celery, garlic and salt, stir and cook for 3 minutes more

• Lower heat to medium and add the black-eyed peas, peanuts, Creole or Cajun spice and thyme. Add the whiskey, if using, stir and cover the pot. Cook for another few minutes

• Add the last of the butter and parsley, give the succotash a good stir and check for seasoning

Serve as a side dish with any protein. It goes well with chicken or pork but will complement salmon or seared tofu. Switch butter for olive oil for a vegan entrée. This version of succotash is an interesting change and more flavorful.

Enjoy!