2cupscooked fresh white acre peassee link to the recipe below**
1cupreserved white acre pea cooking liquid
3slicesbaconcooked and chopped
Optional: fresh parsley for garnish
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!
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.