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
2 cups fresh green peas
1 tablespoon canola oil
1 thick slice of bacon, finely diced
1 small onion, finely chopped
1/2 pound okra, sliced 1/2 inch thick
3 medium tomatoes—peeled, seeded and coarsely chopped
3 ears of corn, kernels cut off
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup slivered basil leaves
How to Make It
In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
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.
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