Summer Succotash Recipe

Name: Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons minced red onion; 1/4 cup pickled banana pepper juice; 1/2 cup pickled banana peppers, minced; 7 tablespoons extra-virgin olive oil, divided; 2 cups diced heirloom tomato; 1/4 teaspoon kosher salt, divided; 3 garlic cloves, crushed; 2 cups fresh corn kernels (about 4 ears); 2 cups fresh green beans, trimmed and cut into 1/2-inch pieces; 1 cup cooked, drained butter beans or lady peas; 1 cup cooked, drained pink-eyed peas or lady peas; 1 tablespoon unsalted butter; 1/2 teaspoon freshly ground black pepper

Servings: persons

4 teaspoons minced red onion
1/4 cup pickled banana pepper juice
1/2 cup pickled banana peppers, minced
7 tablespoons extra-virgin olive oil, divided
2 cups diced heirloom tomato
1/4 teaspoon kosher salt, divided
3 garlic cloves, crushed
2 cups fresh corn kernels (about 4 ears)
2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
1 cup cooked, drained butter beans or lady peas
1 cup cooked, drained pink-eyed peas or lady peas
1 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper

1
Combine onion and pickled banana pepper juice in a bowl; let stand 15 minutes. Stir in minced banana peppers and 1/4 cup oil.
2
Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.
3
Heat a large skillet over medium heat. Add remaining 3 tablespoons oil to pan; swirl to coat. Add garlic; saute 2 minutes or until golden. Increase heat to high. Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char. Stir in tomato mixture; cook 1 minute. Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in butter and black pepper. Place about 3/4 cup bean mixture on each of 8 plates; top each serving with about 1 tablespoon banana pepper mixture.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 teaspoons minced red onion, 1/4 cup pickled banana pepper juice, 1/2 cup pickled banana peppers, minced, 7 tablespoons extra-virgin olive oil, divided, and more.

Yes, Summer Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Succotash

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