DEAR FRIENDS!

I am totally in love with summertime! Warmer weather, open windows, golf, coffee on the porch, and of course, fresh summer vegetables! Many of my followers saw a sneak preview of this summer recipe on my Instagram story and asked that I post the recipe in time for the 4th. As promised, I’m sending this NEW favorite Succotash recipe. For years my go-to Succotash has been a simple recipe with butter beans, lady peas, and corn seasoned only with butter, salt, and pepper so we can taste the fresh summer vegetables. Inspired by a recipe from Southern Living, I decided to mess with my favorite to see if I could offer something new. Behold, Seasoned Succotash. The great news is that the seasonings simply enhance, but don’t overpower. Enjoy the fresh taste of summer!


SEASONED SUCCOTASH

SERVES 10–12     Inspired by Southern Living

INGREDIENTS

6 slices bacon
1 med onion, chopped
5 cups fresh corn, 10-12 ears
4 tbsp butter
2 tbsp red wine vinegar
3 cups fresh lima beans
2 cups lady peas
1 small yellow onion, quartered
8 fresh thyme sprigs
1 clove garlic
3 tbsp fresh chopped chives

Printer-Friendly Recipe

DIRECTIONS

In large pan, cook bacon. Remove and reserve 3 tbsp bacon drippings in pan. Drain bacon on paper towel and crumble.

Sauté onion in bacon drippings over med-high heat approx 5 min until tender.

Bring large pot of water to boil. Add corn still on the cob and cook until tender, approx 7 min. Drain and let cool enough to handle. Cut kernels from the corn into a bowl and add to onions. Add butter and red wine vinegar. Cook 2 min over med heat stirring frequently. Turn off heat.

Bring large pot of water to boil. Add butter beans, lady peas, quartered onion, thyme, and garlic. When water returns to a boil, reduce heat and simmer for 20 min or until tender. Drain and remove onion, thyme stems (fine for leaves to stay), and garlic.  Transfer to pan with corn. Add chives. Heat over medium heat for 2 min.

To serve, top with bacon crumbles.

DEEDEE’S NOTES

  • Recipe may be prepared earlier in the day or 1–2 days in advance. If earlier in the day, cover and keep at room temperature. If made 1–2 days in advance, cover, and chill. Bring to room temperature and warm in microwave to serve.
  • If you can’t find lady peas, you may can prepare with just corn and butter beans.
  • You can cook an entire pound of bacon for this recipe either in a pan or in the oven. Transfer 3 tbsp bacon drippings to large pan. Crumble 6 slices needed for Succotash and use the rest for yummy BLT’s!
  • Recipe adjusts well to make more or less. Freezes well.

TIPS & QUIPS

OXO Corn Stripper

The OXO Corn Stripper is my favorite summer hack for getting the kernels off the cob. I’ve given so many of these to friends too! 


DeeDee is the author of Effortless EntertainingOpen Your Home, Open Your Heart, and Give the Gift of Hospitality, your complete and beautiful guide for entertaining easily and graciously in your home with inspiring ideas and practical resources. DeeDee also speaks to groups of women sharing her Ten Steps To Effortless Entertaining.

To learn more about Effortless Entertaining or to invite DeeDee to speak, visit MyEffortlessEntertaining.com or email [email protected]