As everybody knows, succotash is a Native-American dish made largely from corn and beans. So we brought a couple of ears of sweet corn (Bethany was not sure if it was Georgia or Florida corn, but hey) and we headed home for lunch. Here is the recipe.
- 2 ears of corn, shucked.
- As many Lima beans as you can gather from the garden. Only a dozen in our case.
- Half a dozen grape tomatoes, quartered.
- One onion
- one clove of garlic
- Half a dozen okra, chopped into rounds.
- Two sweet peppers, roasted, seeded, and chopped.
- Olive oil and salt and paper to taste.
Sauté the garlic in the oil over a medium heat until you can smell it. Add the fresh Lima beans and enough water to cover them. Boil the water away. As the water evaporates add the thinly sliced onion. As the onion softens, add the tomatoes. As the tomatoes soften add the corn and then the okra. Add the roasted and chopped peppers. Cook only until the corn and okra have cooked through. The okra will turn bright green. Add salt and pepper to taste. I like to finish it with a splash of good olive oil from Ancient Olive ( a Spanish Pichual) and a sprinkle of sea salt.
With an arugula salad (from Frog Song) dressed with good shaved reggiano cheese and a poached egg from Lake Meadows Farms, and a slice of Olde Hearth’s whole wheat levain bread, this makes a lovely lunch. This pairs well with our favorite rose wine.