We Southerners surely do know how to fix succotash. For the summer, we’ve stirred up a version to enjoy chilled as part of supper on the patio.
1 cup butterbeans or other field peas
1½ cups fresh corn on the cob
1 cup chopped tomatoes
½ cup diced red onion
⅔ cup sliced pickled peppers, chopped (we used Mt. Olive Sweet n’ Hot Pickled Peppers)
2–3 tablespoons oil (we used bacon drippings, but use your favorite)
3 tablespoons juice from pickled peppers
Juice of 1 lime
2 tablespoons ketchup
¾ teaspoon ground cumin
¾ teaspoon oregano
¼ teaspoon salt
Freshly ground black pepper
1 cup thinly sliced fresh okra
⅓ cup chopped fresh cilantro
Cook butterbeans until just done but not too soft. Drain.
For the corn, we roasted 3 cobs on the grill (can also be done on gas stove burner); if preferred, you can skip roasting and use all raw or a combination.
Combine cooked butterbeans and corn with tomatoes, onion and pickled peppers. Stir in oil, juices, ketchup and seasonings. Chill. This can be refrigerated for up to 2 days.
At serving time, stir in okra and cilantro.
Serve with chips or pork skins or as a side dish.