|2 servings||calories per servings 560||protein serving 27 g||carbs per serving 63 g||total fat per serving 22 g|
Succotash is more than the sum of the parts, although these parts - fresh corn, green butter beans, sweet peppers, and fragrant herbs - hold their own beautifully. The colorful sauté is flavored with spicy smoked tasso, fresh tomato, and sweet peppers, then served over a bed of buttery grits for a hot bowl of spicy satisfying bliss. Tasso, a cured pork often used in Cajun cooking, can be pretty spicy to some; you’re welcome to use half or less if you prefer a milder flavor!
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||11 g|
In a small saucepan over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon kosher salt. When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Using a whisk or flat-edged wooden spoon, stir along bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off heat, cover pot and set aside.
While grits are cooking, fill another small saucepan half full with water. Bring to a boil, and stir in butter beans. Return to a boil, reduce heat, and simmer until tender, about 12 minutes. Drain.
While the beans and grits cook, prepare your mise en place: Pick thyme, and place stems in simmering butter beans. Dice tasso ham. Remove stem and seeds from sweet pepper; dice flesh. Thinly slice green onions. Cut corn kernels from the cobs and scrape the milky liquid from the cobs. Finely chop tomatoes. Peel and chop garlic.
Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. Add tasso (note that tasso is spicy; you can use half or less if you prefer a milder flavor). Cook, stirring occasionally, until it begins to render its fat and change color slightly, 1-2 minutes.
Stir in sweet pepper, green onions, and 1/4 teaspoon kosher salt. Cover and cook 2 minutes, stirring midway. Stir in corn. Cover and cook 2 minutes, stirring midway. (It’s fine if the milky corn liquid browns, but reduce the heat if it begins to scorch.)
Stir in butter beans, tomatoes and garlic. Cook uncovered until the vegetables are barely tender, about 2 minutes more, stirring often. Stir in thyme. Taste and adjust seasoning as desired.
Stir butter into grits, and season to taste with kosher salt and freshly ground black pepper. Adjust consistency as needed with a little hot water. Serve succotash over grits, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...