Southern White Acre Pea Succotash

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.

If you like southern cooking, you might also like these recipes for other side dishes: Southern Pink Lady Peas, Old Fashioned Southern Cornbread, and Mary’s Healthy Southern Collard Greens.

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.

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Southern White Acre Pea Succotash

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.

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Course

Side Dish

Cuisine

American, Southern

Prep Time

10 minutes

Cook Time

10 minutes

Servings

6 servings MetricUS Imperial

Ingredients

• 3 cups ears fresh corn on the cob can substitute 2-3frozen corn
• 1 cup sliced cherry tomatoes
• 2 cups cooked white acre peas see link to recipe below**
• 1 cup reserved white acre pea cooking liquid
• 3 slices bacon cooked and chopped
• Optional: fresh parsley for garnish

Course Side Dish Cuisine American, Southern Prep Time 10 minutes Cook Time 10 minutes Servings 6 servings MetricUS Imperial Ingredients 3 cups ears fresh corn on the cob can substitute 2-3frozen corn 1 cup sliced cherry tomatoes 2 cups cooked white acre peas see link to recipe below** 1 cup reserved white acre pea cooking liquid 3 slices bacon cooked and chopped Optional: fresh parsley for garnish

Votes: 1 Rating: 5 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List

Instructions

1. Rinse the corn off, place it in the microwave unshucked. For two ears of corn, microwave it for four minutes.
2. Let it cool for a few minutes and cut the bottom of the corn off. Next, squeeze the top of the husk and the corn on the cob will pop out, cooked and completely silk free.
3. Finally, use a sharp knife to scrape or cut the kernels off of the cob into a medium size sauce pan.
4. Place the pan over medium heat and add 2 cups of cooked white acre peas and 1 cup reserved white acre pea cooking liquid to the corn. Bring to a boil. Remove from the heat and add the sliced cherry tomatoes.
5. Taste and add additional salt and pepper if necessary. Top with bacon and garnish with fresh parsley if desired. Serve immediately!
6. Leftovers freeze well.

Recipe Notes

Click here for the complete recipe for Southern Fresh White Acre Peas.

Nutrition Facts

Southern White Acre Pea Succotash

Amount Per Serving

Calories 278 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 7mg 2%

Sodium 656mg 27%

Potassium 781mg 22%

Total Carbohydrates 50g 17%

Dietary Fiber 8g 32%

Sugars 8g

Protein 9g 18%

Vitamin A 29%

Vitamin C 24%

Calcium 11%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.