Waterless Summer Succotash
Cooking Flow
- Cook
-
[MED] 2 min
[LOW] 5 min + 10 min + 10 min + 10 min
Ingredients
- 2 teaspoons vegetable oil
- 1 slice cured country ham
- 1 ½ cups sweet onion, diced into small petals
- 4 cloves garlic, minced
- 3 cups Cherokee Candy Roaster squash, peeled, seeded and cut into ¾" pieces
- 2 cups bell peppers, cut into ½" rings, seeded
- 2 cups fresh lima beans, shelled
- 3 fresh (or 1 dried) bay leaves
- 2 cups fresh lady peas, shelled (or dried black-eyed peas)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 ½ tablespoons olive oil
Garnish
- Benne seeds (or sesame seeds)
DIRECTIONS
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in cured country ham. Toss around the pot while searing for about 2 minutes to transition the flavor from the pork.
Reduce the heat to [LOW]. Add in onion and garlic and sauté, stirring frequently, until the onion is translucent, about 5 minutes.
Remove ham and add in squash, cover and simmer over [LOW] heat for 10 minutes.
Uncover, add in bell peppers, lima beans, 2 teaspoons of salt and bay leaf. Lightly stir, cover and simmer over [LOW] heat for another 10 minutes.
Uncover and add peas on top. Cover and simmer over [LOW] heat for another 10 minutes.
Season the succotash liberally with salt and pepper and stir in lemon juice and olive oil. Garnish with benne seeds and serve.
Note
Cherokee Candy Roaster squash can be substituted with acorn or butternut squash.
Credit: Chef Sean Brock
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