Succotash is one of my favorite dishes and is quite popular in my family. I’ve added a few unexpected twists and turns to my version to give it a little edge. Traditionally Southern Black Eyed Peas combined with Edamame (the Japanese inspired soybeans now made popular in the U.S.) make for a unique bean combination, while the Cayenne Pepper and Red Pepper Flake give it a little kick. Yield: About 15 Servings
Note: This recipe was submitted to Scratch Cookin’ Tuesday on Mrs Dull’s Nourished Kitchen.
1 1/2 Cups Black Eyed Peas, Dry (use canned if needed to save time)
1 Small Yellow Onion, Diced
12 oz. Shelled Edamame, Fresh or Frozen (substitute with Baby Lima Beans if desired)
16 oz. Sweet Corn, Fresh or Frozen
28 oz. Canned Diced Tomatoes (I prefer Pomi)
2 Cups Chicken Broth
2 Tbsp Fresh Sage, Finely Chopped
3 Tbsp Cayenne Pepper
Fresh Ground Red Pepper Flakes
Fresh Ground Sea Salt
Fresh Ground Black Pepper
1. Soak black eyed peas in 3 cups of water overnight. In the morning drain black eyed peas, remove all floating, dark and odd beans and rinse remaining beans. Add 3 Cups fresh water to the beans. In a medium sauce pan on the stove top over medium low heat cook Black Eyed Peas, Onion, and salt to taste. This will take quite a bit of salt since they are dry beans. Add salt as you cook to taste.
2. After about 45 minutes or so when Black Eyed Peas are less tough and starting to cook down add them to a large saucepan with Edamame, Corn, Tomatoes, Chicken Broth, Sage, Cayenne Pepper, Red Pepper Flake, Salt and Pepper. Cook over medium low heat for about 30 minutes. Add additional Cayenne Pepper, Red Pepper Flake, Salt and Pepper as needed for flavor.
4. Reduce to a simmer while finishing other food to allow flavors to mellow before serving for dinner. Do not overcook as beans will become soggy. Enjoy!