YIELDS | 4 SERVINGS
PREP TIME | 10 MINS
COOK TIME | 20 MINS
Succotash is one of those dishes made many different ways depending on where it reigns from in the south. Sometimes there’s okra added and sometimes there’s not, sometimes pork and sometimes no pork. The one thing succotash always is–is delicious. This succotash uses cremini mushrooms to give it an earthy flavor. Instead of cream, I use butter to keep the colors fresh and bright. It’s topped off with creamy Burrata which just seems to pull all the flavors together. This is a fantastic summertime meal. Serve with crusty bread and good beer.
• 2 cups frozen baby lima beans
• 1 small sweet onion such as Vidalia, chopped about a cup
• 1-1/2 cups frozen okra, sliced
• 1 garlic clove, minced
• 3 cups fresh corn kernels about 4 ears or 3 cups canned corn, drained
• 2 medium poblano peppers, chopped
• 1 lb cremini mushrooms, trimmed, rinsed and sliced thick
• 8 oz Burrata cheese
• 3 tablespoons butter
• 1 cup tomatoes, chopped or cherry tomatoes
• 1/4 cup thinly sliced fresh basil
• 1 1/4 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper
1. Place lima beans and okra in a medium saucepan, and add water to cover. Bring to a boil and then lower heat to simmer.and cook for Drain and set aside.
2. To a medium sauté pan, over medium high heat, add the 1/2 the olive and sauté the mushrooms until lightly browned, 8-10 minutes. Remove mushrooms and set aside. To the same pan, over medium heat- heat, add rest of the olive oil, chopped onion, garlic and poblano pepper. Cook for 4-6 minutes. Add tomatoes and cook for 3-4 minutes. Reduce heat and add Lima beans, corn and okra
3. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat. Sprinkle paprika over the vegetables and gently stir.
4. Break up Barata with your hands and nestle into the succotash. Sprinkle with kosher salt and freshly ground pepper. Garnish with basil.