Succotash is an amazing Southern dish, traditionally its made with lima beans. I have substituted edamame for a twist on a tradition. It’s not that I don’t like lima beans, but growing up they were sort of punishment. The Beans I was made to eat were never fresh, always frozen, and served in a pile on the plate. In truth, I really like lima beans, fresh, and prepared with some olive oil, but these lifeless beans still stick in my memory as a “punishment” food. “Finish your lima beans, or go to your room!” food. Because I’m older now, and can essentially do what I want, I don’t use them very much.
Today we were craving some sweet corn and wanted to have a summer Succotash, but with my aversion to lima beans, well we needed a replacement. In their place I thought, what about edamame? As I contemplated this thought and issue arose, a lima bean is a bit creamy and soybean is a bit firm. To get the creaminess I added some potatoes. It turned out as a wonderful twist on a traditional Succotash.
We are in the midst of a heat spell, it is the nature of tropical Southwest Florida, like 90+ (33 c) in November. Luckily, Succotash is a great late spring to a summer dish. It fits perfectly on our sultry night, don’t get me wrong, now that good fresh corn is a year-round thing, it is a great dish in winter too. Especially when you really need a taste of summer. It is also really easy. In addition, I threw some grilled shrimp on top for me and some grilled chicken for Sherry, who does not eat shrimps.
Succotash with Edamame Southern Hospitality with Twist
Succotash is an amazing Southern dish, traditionally its made with lima beans. I have substituted edamame for a twist on a tradition.
- 4 ears of sweet corn shucked and kernels cut from the cob
- 1 cup (340 g) shelled edamame (If frozen let it thaw)
- 8 baby potatoes quartered
- 1 Jalapeno finely chopped (apportion this depending on the level of spice you enjoy)
- 2 cloves of garlic finely chopped
- 1 orange or red bell pepper diced
- 1 onion diced
- 8 cherry tomatoes quartered
- 2-3 large basil leaves cut into ribbons
- 2 Tbsp cider vinegar
Start with the potatoes, chop and parboil in mildly salted water for 2 minutes, drain and set aside to cool
While the potatoes cool, chop and prepare everything else, keep each ingredient separate.
In a large saute pan, on high heat add two good plugs of olive oil.
When nice and hot add the cooled potatoes, brown for 2 minutes tossing often to evenly brown them.
Reduce to medium heat, add onions and bell pepper, stir and cook often cook for 2 minutes.
Add the Remaining Vegetables
Add all the remaining ingredients, except for the vinegar and basil and cook for 6 minutes stirring often.
Finally, Add the vinegar and basil, and cook for 3-4 more minutes stirring often.
Serve Succotash as a side, or with some grilled protein on top.
A big red, like a Malbec. I realize this is a vegetable dish, and a summery one, but I really like a nice high altitude Malbec from Argentina here. One of those reasonably priced wines that adds a chewy and big flavour to what you are eating. Be sure and ask at your wine store for a high altitude Malbec it makes a difference. Give it a try.