Friday Feast: Erin’s Succotash
I’m so excited to tell you about this succotash recipe because it’s from my old friend Erin. Erin was one of JD’s oldest friends at Law School (they knew each other in elementary school!), and she and I became close when we took a yoga class together (the beginning of my love of yoga, for sure). Here’s a picture of us at she and JD’s graduation circa 2007:
During our time in Athens, I organized a Thanksgiving party during February (I can’t remember why but it was an excuse to try out the new turkey roaster I got for Christmas). The party was a lot of fun, and Erin brought succotash. And, oh man, it was amazing. She had emailed me the recipe after the party, but I had forgotten about it when the weather got warmer. When I started planning this year’s Christmas dinner with my family, I remembered her succotash and was so excited to make it. It wasn’t as great as Erin’s original dish, but it was so wonderful and flavorful. (And, posting this today was a great excuse to contact Erin, check in with her on how she’s doing, and get her permission to share this awesome recipe!)
Preparation Time: 30 minutes
Cook Time: at least 30 minutes, preferably longer
Cleanup Time: 15 minutes
1 stick of butter (cut in half)
1 large yellow onion, roughly chopped
6 cloves garlic (mashed or minced)
2 bay leaves
1 jalapeno pepper, sliced (no seeds)
1 tblsp (or less) red pepper flakes
½ tblsp Tabasco
1 tblsp dried basil leaves
1 tblsp dried oregano
½ c vegetable broth
¼ c white wine
6 chopped tomatoes
2 tblsp cumin seed
2 cans white kernel corn
2 cans lima beans
1 pint heavy cream
- On medium heat, in a large saucepan or Dutch oven, start with half of a stick of butter.
- Add one large onion.
- Place the garlic on top of the onion so that it doesn’t burn in the butter, pour roughly a tablespoon of good olive oil over the top to bring out the flavor of the garlic, then let it saute for about a min or so.
- Add two bay leaves (uncrumbled, because you’ll want to remove them later) and give it a toss to mix with the garlic, etc.
- Slice and add one jalapeño pepper.
- Add a tablespoon of red pepper flakes.
- Add 1/2 tablespoon Tabasco.
- Stir, then add some fresh ground pepper and kosher or sea salt (just enough of each to taste)
- Add about a tablespoon of dried basil leaves and a tablespoon of dried oregano.
- Add 1/2 of a cup of broth (I use vegetable) and a 1/4 of a cup of a good white wine or white wine vinegar.
- Stir again; let sauté for another minute.
- Add the 6 chopped tomatoes.
- Add about 2 to 2 1/2 tablespoons of cumin seed, giving it that southwest, smoky flavor.
- Add another half of a stick of butter and stir.
- Turn the heat down to LOW and let everything incorporate for about 5 or so minutes.
- Add two cans of white kernel corn and two cans of lima beans.
- Stir everything together and add a pint of heavy cream. Cover with a lid.
- Let it simmer on medium-low heat for AT LEAST a half-hour, even longer if you have time. Taste it every now and again to make sure its seasoned the way you like it – the cream tends to enhance the spiciness, but you may need to add more salt or even more cumin seed if you like. But, once you add the cream, it pretty much cooks itself.
I served this both to my side of the family and then to JD’s side a few days after Christmas, and I think it was even better for the second serving since it had sat in its own juices for a little while. Overall, it’s a great cold-weather recipe perfect for holidays, snowy weekends, and old friends.