Black-Eyed Pea Succotash

  • Yield: 6 to 8 servings

Ingredients

2cups drained canned black-eyed peas
2cups frozen lima beans, thawed
3cups chicken stock
-- Salt and pepper to taste
2tablespoons olive oil
1-- onion, chopped
1/2-- red bell pepper, chopped
1-- poblano chile, seeded and chopped, or 1 mild green banana pepper
3cups fresh or frozen corn
1/4cup chopped basil or cilantro
Paprika Oil:
1/2cup vegetable oil
2-- garlic cloves, minced
1tablespoon paprika

Instructions

  1. To prepare the succotash.  Combine the black-eyed peas, lima beans and chicken stock in a large saucepan and season with salt and pepper.  Bring to a simmer and simmer for 45 minutes.  Heat the olive oil in a medium skillet.  Add the onion, garlic, red bell pepper and poblano chile.  Saute over medium heat for 8 minutes or until the vegetables are tender.  Add to the beans.  Add 1 cup of the corn to the beans and mix well.
  2. Process the remaining 2 cups corn in a blender until smooth, adding a ladle of the bean cooking liquid if needed for the desired consistency.  Add the pureed corn to the beans and mix well.  Simmer for 15 minutes or until thickened.  Stir in the basil and adjust the seasonings.
  3. To prepare the paprika oil.  Heat the vegetable oil in a small skillet and add the garlic.  Saute over medium heat until golden brown.  Remove from the heat and stir in the paprika.  Strain the mixture into a small serving pitcher.
  4. To serve.  Spoon the succotash into a large serving bowl.  Drizzle with the paprika oil.

Recipe reprinted with permission from Nancy Wood Moorman To Many Cooks, More Memorable Meals (San Antonio, Tx., 2007).

 

  • krusatyr

    These are upgrades for

    BLACK EYED PEA SUCCATASH

    1. All blackeyed peas, no lima beans

    2. One and 1/2 whole sweet red peppers, not just 1/2

    3. 1/2 C chopped, cooked and drained, meaty bacon in 1/2″ pieces

    4. One roasted jalapeno, chopped fine

    5. 1/2 lg yellow onion chopped

    6. Saute onion, then poblano then sweet red pepper, then corn in Olive oil

    9. Salt to taste plus 1 T fresh ground cumin seed plus black pepper to taste plus 1 T smoked paprika.

    8. Boil then simmer all in chicken stock, not water, not broth.

    9. When peas are tender, not mushy, serve all in baked acorn squash half, in a bowl sized to support the squash.

    10. Top generously with chopped Cilantro.

    11. Serve with thick pieces fresh artisan bread, cut in half.