Summer Succotash

Summer Succotash

Succotash is a classic southern dish to serve in the summer, when the sweet corn, squash and beans are in season. We make our version extra luxurious with the addition of beurre monté. A sauce of butter and herbs. Consider serving this with seared fish, or pork chops. To keep it vegetarian and to make a hearty meal, consider making a southern style bowl of corn grits to serve alongside. 


Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4 to 6
Source: The Culinary Vegetable Institute at The Chef's Garden


  • ⅔ cup (140g) dried peas or beans, soaked overnight. 
  • ¼ onion, diced
  • 2 ears of corn, shucked and kernels cut from the cobs
  • 3 ounces (85g) haricots verts, cut into thirds
  • 2-3 baby summer squash, sliced
  • ½ pint (150g) cherry tomatoes, quartered
  • Squash blooms pulled apart(optional)
  • 1 lemons, zested
  • 2 sticks butter (1 cup or 240 g), diced
  • 1¼ teaspoon (1.5g)salt
  • ¼ ounce dill, picked and chopped 
  • ¼ oz mixed micro herbs, chopped 


  • In a medium size saucepan of unsalted water, cook the peas until tender. Start checking them for tenderness around 1 hour; the cooking time will depend on the peas. Drain.
  • In a small saucepan, bring 1 tablespoon of water to a boil over medium heat.
  • Cook until reduced by half.
  • Add the butter, one tablespoon at a time, whisking until it’s melted and almost incorporated before adding the next piece.
  • Add the lemon zest, dill, herbs, and 1¼ teaspoons salt.
  • In a large sauté pan on medium high heat, cook the onions with a splash of oil.
  • Add the sliced squash.
  • When the color brightens (approx. a minute) add the beans and corn to the skillet.
  • When the beans are just cooked, add the tomatoes, peas, and ⅛ cup water.
  • Set over medium heat and cook the vegetables until the squash is just tender, (about 2 more minutes).
  • Add the squash blossoms.
  • Pour the butter sauce over the vegetables.
  • Taste and adjust the seasoning as needed.
  • Let everything heat through, taking care not to break the butter sauce.

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