Southern White Acre Pea Succotash, with white acre peas and fresh summer corn, is healthy and full of garden fresh delicious flavors, and summery goodness.
Some of you may be wondering exactly what is succotash? Traditional succotash is a side dish which consists mainly of lima beans and sweet corn. And, depending on what part of the country you live in, traditional succotash may also contain tomatoes, carrots, okra, and green or red bell peppers. Because the ingredients to make succotash were relatively inexpensive, it became a popular dish during the great depression and it is still popular today, especially in the South in the summer!
My recipe for Southern White Acre Pea Succotash is actually a twist on the traditional succotash that many of you grew up eating. I have substituted delicious fresh white acre peas for lima beans, and you won’t believe how flavorful it is.
I have a confession to make. I am not a fan of lima beans. I have never really liked them and, consequently, I wasn’t a big fan of succotash. I don’t know what it is about lima beans, they just don’t seem to have much taste and always seem, well, just a little bit slimy.
Enter white acre peas into the equation, and succotash just became one of my new favorite side dishes. Not only does Southern White Acre Pea Succotash have a fresh, flavorful, summery taste, but it’s also a perfect use for fresh summer corn and leftover white acre peas. Of course, you could also substitute pink lady peas or any other field peas for the white acres! In fact, that’s how this recipe came to be. The first time I made it, I had some leftover white acre peas and some leftover corn and the rest, as they say, is history.
To make Southern White Acre Pea Succotash you will need fresh shelled and cooked white acre peas (or any other type of field peas), (Click here for the recipe for Southern Fresh White Acre Peas) kosher salt, ground black pepper, bacon, and cherry tomatoes, and fresh sweet corn on the cob (or you can use frozen in a pinch). Optional, fresh parsley for garnish.
When you are ready to make this delicious succotash, rinse off the corn, place in the microwave unshucked. For three ears of corn, microwave for four and a half minutes.
Let cool for a few minutes and cut the bottom off the corn. Next, squeeze the top of the husk and the corn on the cob will pop out, cooked and completely silk free.
Finally, use a sharp knife to scrape or cut the kernels off the cob into a medium size sauce pan.
Place the pan of corn over medium heat and add 2 cups of cooked white acre peas and 1 cup reserved white acre pea cooking liquid. Bring to a boil. Remove from the heat and add the sliced cherry tomatoes.
Taste and add additional salt and pepper, if necessary. Top with bacon and garnish with fresh parsley if desired. Serve immediately!
Leftovers freeze well.