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    Grits and Pinecones » Recipes » Southern Peas

    Southern Succotash with White Acre Peas Recipe

    June 19, 2020 by Sharon Rigsby, Updated August 3, 2020 6 Comments

    Jump to Recipe Print Recipe
    Pinterest pin showing a bowl of succotash.

    Southern Succotash is an easy side dish recipe, made with white acre peas and fresh summer corn. It’s full of delicious garden-fresh flavors and summery goodness.

    A large bowl of succotash with corn and white acre peas.

    This recipe is a twist on traditional succotash that many of us grew up eating. I like to keep it simple and have substituted delicious white acre peas for the classic lima beans. 

    Not only that, but you can also substitute pink lady,  zipper, crowder, purple hull, or field peas too. This recipe is a great way to repurpose leftover peas; the first time I made it I had some leftovers I wanted to use, and the rest, as they say, is history.

    What is it:

    If you have never had succotash, you may be wondering exactly what it is? Traditional succotash is a type of vegetable stew that features lima beans and sweet corn.

    And, depending on what part of the country you live in, this versatile side dish may also contain tomatoes, sweet or Vidalia onions, carrots, hominy, okra, squash, and green or red bell peppers.

    The origin:

    The earliest mentions of succotash date back to the American Indians in the 17th century. It was also a popular dish during the great depression because the ingredients were relatively inexpensive. It is still popular today, especially in the summer in the South, when fresh corn and peas are readily available.

    Here’s what’s in this recipe:

    You will need fresh shelled and cooked white acre peas (or any other type of field peas),  kosher salt, ground black pepper, bacon, and cherry tomatoes. You will also need fresh sweet corn on the cob, and optional fresh parsley for garnish. 

    A white bowl with white acre peas topped with parsley.

    Here’s how to make it:

    Rinse the corn and place it in the microwave unshucked. Depending on the wattage of your microwave, it will take about four and a half minutes for the three ears. 

    Cooking two ears of corn in the microwave.

    Let the corn cool for a few minutes and cut off the bottom inch, not counting the stem, with a sharp knife. Next, squeeze the top of the husk, and shake gently. The corn will pop out, cooked, and completely silk-free.

    Removing the husk and silk from an ear of corn.

    Use a sharp knife to cut the kernels off the cob into a medium-size saucepan. Be sure to scrape the cob to get any corn liquid and add it to the pan. 

    Place the pan over medium heat and add two cups of cooked peas and one cup of the reserved 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!

    What to serve with it:

    Because succotash is a summer dish, I like to keep it light and serve it with Grilled Lemon Chicken, Lemon Butter Chicken, or Honey-Baked Chicken Thighs. It is also delicious with my Crispy Fried Spanish Mackeral Nuggets, Southern Blue Crab Cakes, Smoked Shrimp or Blackened Mahi-Mahi. 

    Either Southern Hoecakes (Johnny Cakes)  or Traditional Southern Cornbread will round out the meal nicely. 

     A bowl of corn, peas, and sliced tomatoes, topped with bacon and parsley.

    Sharon’s tips:

    Leftover succotash can be kept tightly covered in the refrigerator for up to four days or in an airtight container in the freezer for up to three months. 

    This recipe calls for cooked fresh white acre peas. You can, of course, substitute freshly cooked lima beans, or any other type of cooked Southern field peas or cowpeas. If you are using leftovers, be sure to save the cooking liquid too.

    In a pinch, you can substitute frozen peas or corn, but I do not recommend using canned vegetables. If you are using frozen peas, prepare them according to the directions on the package and make sure to save your cooking liquid.  

    When I prepare any type of Southern peas, I usually cook twice as much as I need so I always have leftovers to make this succotash. If you are not going to be making it right away, just freeze the leftover peas and liquid until you are ready to use it. 

    Related recipes:

    If you like Southern-style side dish recipes, you might also like: Homemade Creamed Corn, Southern Potato Salad, Fried Green Tomatoes, Corn Salad, Cucumber and Tomato Salad, Old-Fashioned Creamed Potatoes, Baked Pineapple Casserole, and Mary’s Healthy Southern Collard Greens.

    If you need more recipes or menu ideas, check out all of my Southern-style recipes here.

    ★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones!

    A large white bowl full of white acre peas and corn.

    Southern Succotash with White Acre Peas Recipe

    Sharon Rigsby
    Southern Succotash with white acre peas and fresh summer corn is full of garden-fresh, delicious flavors, and summery goodness.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 278 kcal

    Ingredients
      

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

    Instructions
     

    • Rinse the corn and place it in the microwave unshucked. Depending on the wattage of your microwave, it will take about four and a half minutes for the three ears. 
    • Let the corn cool for a few minutes and cut the bottom inch off, not counting the stem. Next, squeeze the top of the husk and shake it gently. The corn will pop out cooked, and completely silk-free.
    • Finally, use a sharp knife to scrape or cut the kernels off of the cob into a medium-size saucepan. Be sure to also scrape the cob to get any remaining corn juice.
    • Place the pan over medium heat and add two cups of cooked peas and one cup reserved cooking liquid to the corn. 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!

    Notes

    Leftover succotash can be kept tightly covered in the refrigerator for up to four days or in the freezer for up to three months. 
    This recipe calls for cooked fresh white acre peas. You can, of course, substitute freshly cooked lima beans, or any other type of cooked Southern field peas or cowpeas. If you are using leftovers, be sure to save the cooking liquid for this recipe. 
    In a pinch, you can substitute frozen peas or corn, but I do not recommend using canned vegetables. If you are using frozen peas, prepare them according to the directions on the package and make sure to save your cooking liquid.  
    When I prepare any type of Southern peas, I usually cook twice as much as I need, so I always have leftovers to make this succotash. If you are not going to be making it right away, just freeze the leftover peas and liquid until you are ready to use it. 

    Nutrition

    Calories: 278kcalCarbohydrates: 50gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 656mgPotassium: 781mgFiber: 8gSugar: 8gVitamin A: 1450IUVitamin C: 19.8mgCalcium: 110mgIron: 2.2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe was originally published on July 16, 2017. It was republished on June 19, 2020, with expanded directions and tips. 

    More Southern Peas (Cowpeas) Recipes recipes

    • Southern Black-Eyed Peas Recipe
    • Black-Eyed Pea Soup – Southern Style
    • Black-Eyed Peas and Rice (Hoppin’ John)
    • How to Cook Fresh Purple Hull Peas

    Reader Interactions

    Comments

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    1. Ashley Lentini

      June 20, 2020 at 12:51 pm

      5 stars
      Looks Amazing!!!!!!!!!!!!!!

      Reply
    2. Katie

      August 20, 2017 at 1:30 pm

      I found your blog through Pinterest while looking for acre pea recipes. I am your newest follower. Your pictures are lovely!

      Reply
      • Gritsandpinecones

        August 20, 2017 at 5:38 pm

        Hi Katie,
        Thank you so much for your sweet comment! I hope you enjoy the recipes!
        Sharon

        Reply
    3. Mark, CompassandFork

      July 22, 2017 at 7:12 am

      What a great recipe when corn is at its peak. I agree with the previous commenter that this is a great alternative to salad.

      Reply
      • Gritsandpinecones

        July 24, 2017 at 9:05 am

        Thanks so much Mark!

        Reply
    4. Elaine @ Dishes Delish

      July 17, 2017 at 3:56 pm

      This looks so delicious! Looks like a nice alternative to a regular salad during the summer! I can’t wait to try it!

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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