© Lucy Schaeffer
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4 side-dish servings

Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.    More Corn Recipes  

How to Make It

Step 1    

In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.

Step 2    

In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.

You May Like