Wednesday, July 30, 2014

Silver Queen Southern Succotash

· 2 slices bacon, cut into 2-inch pieces
· 1 tablespoon olive oil
· 1 medium onion, diced into small pieces
· 4 ears fresh Silver Queen corn, shucked
· 4 cups fresh butter beans or 1 pound frozen
· 1 (10-ounce) can Ro-tel tomatoes and diced green chilies
· 3 cups hot water
· 2 teaspoons salt
· ½ teaspoon pepper
· 4 cups fresh sliced okra or 1 pound frozen
· Hot sauce, optional

1. In a Dutch oven, fry bacon over medium-low heat until crisp. Remove bacon. Add olive oil and onions.
2. While onions are cooking, cut corn kernels off cobs and set aside.
3. When onions are translucent, add butter beans, tomatoes, water, salt and pepper. Bring to a boil and then reduce heat to medium-low and cook, uncovered, for 30 minutes. Add okra and cover. Reduce to low and cook another 15 minutes. Add corn and cook 10 minutes longer.
4. Add bacon and hot sauce. Serve warm.

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