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.
- 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.