Succotash is a classic Southern dish to serve in the summer when the sweet corn, squash, and beans—the Three Sisters—are in season. We make our version extra luxurious with the addition of beurre monté, a delicious sauce of butter and herbs. Consider serving this with seared fish or pork chops. To keep it vegetarian and still 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
Summer Succotash Ingredients
⅔ cup (140g) dried field 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 lemon, zested
2 sticks butter (1 cup or 240 g), diced
1¼ teaspoon (1.5g) salt
¼ ounce dill, picked and chopped
¼ ounce mixed micro herbs, chopped
Summer Succotash Recipe Instructions
In a medium size saucepan of unsalted water, cook the field peas until tender. Start checking them for tenderness around one hour; the cooking time will depend on the peas. Drain.
In a small saucepan, bring one 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 1 ¼ 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 (almost a minute), add the French beans and corn to the skillet. When the beans are just cooked, add the cherry tomatoes, field peas, and ⅛ cup water. Set over medium heat and cook the vegetables until the squash is just tender, about two 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.
Honoring the Three Sisters
Corns, beans, and squash have served as the centerpiece of Native American agriculture and this summer succotash recipe celebrates this delicious trio of ingredients. As the seasons change, you can experiment with using other ingredients, perhaps adding tomatoes or root vegetables.