Succotash with a Splash

I recently read on the Onion.com that 10 million people are killed annually from stepping out of their comfort zones.  Thankfully, that didn’t happen to us last night. 

Of course, we weren’t attempting any harrowing tasks such as cliff diving or swimming with sharks.  Instead, I made my succotash with field peas instead of lima beans.  I know.  Pretty wild.

At any rate, the result was delicious so I wanted to share this divinely simple recipe.  I used field peas because I got them at the farmer’s market on Sunday, which meant I had to shell them.  It’s been a while since I shelled peas and let me tell you, it’s a labor of love.  So, I may continue to use frozen limas from here on, but the point is that no matter what kind of beans you use, succotash is a really easy side dish worth adding to your repertoire.  The secret is fresh corn, which thankfully is in season.

You just have to cut it off the cob first…

Then you wash the beans or peas.  (Skip this step if using frozen.)

You’ll need to boil the beans or peas until soft.  Frankly, I’m not positive on time here but I think about 5-10 minutes should do it.  (Just keep tasting them…we’re big “pickers” at our house). 

Then you throw them in a skillet with the corn and drizzle with a little olive oil (as Rachael Ray would say, “two turns of the pan.”) Give it a good stir and saute about 5 minutes or until it tastes right.  This is a picking recipe.

That’s it! It’s ready!  I feel like I should tell you to do something else as to not disappoint you on how short this post it.  But that’s why Turbo and I love this side dish – it’s fast.

I guess I could tell you how I served it – over rice, which is optional.  I also made fried okra, hot water cornbread and sliced tomatoes.  I added some chopped jalapeno to the cornbread batter because we like a da spice.  Mmm, mmm, mmmm and double mmmm.  In fact, it was so good we forgot there wasn’t any meat on the plate. 

Here’s the recipe…if you even need it.

Succotash

• Corn
• Lima beans (or other shell bean)
• Olive Oil (about 2 Tbsp)

Boil beans in water about 5-10 minutes.  When soft, drain and add to skillet with olive oil.  Cut corn off cob and add to beans.  Saute on medium heat for about 5 minutes, or until corn is thoroughly warmed through.