Nancy’s Story

“As my hobby of smoking barbecue pulled pork evolved into a catering business, succotash came to mind right away as a quintessential southern/country vegetable accompaniment.  My memories of the dish, however, brought to mind the canned and overcooked product-- including faded, starchy limas -- served in the public school cafeterias of my childhood. “Succotash is surely delicious if prepared with care and using fresh or even frozen ingredients,” I thought. Yet lima beans’ bad rap stands in the way of the willingness of many to even taste them.”

“Must succotash be made with limas?” I mused. A quick online search revealed: “Succotash is essentially a dish of corn and beans boiled together…I’ll prepare succotash with the more palatable, sweeter edamame (green vegetable soybeans), recognizable by their vibrant green color and heralded as a high protein and fiber soy source. This edamame succotash preparation soon became my catering business’ signature side dish, and quickly established itself as a favorite in our restaurant when it opened in March, 2011”.

Nancy Krohngold

Nancy’s BAR-B-Q

THE RECIPE

Ingredients

Serves 6

1 lb (approx 2 ears) fresh corn, cut from cobbs and blanched (may use frozen)

1/2 lb Edamame (soy) beans (fresh or frozen product, defrosted)

4 tbsp Butter

1-2 tbsp Red bell pepper

1 bunch Scallions (white part only)

1/2 cup Heavy cream

Salt and black pepper

Procedure

1.  Cut corn from ears, blanch and drain (or defrost 1 lb fresh frozen sweet corn)

2.  Trim scallions to white parts only and slice thin (discard green portions)

3. Dice red bell pepper

4.  Melt butter in a sauce pan or skillet

5.  Add red bell pepper and scallions to skillet and sauté, stirring occasionally, until scallions are transparent (DO NOT ALLOW TO BROWN)

6.  Add Edamame and heat for approximately 10 minutes or until tender

7. Add corn and heat for approximately 5 minutes

8. Add cream, salt and pepper, and heat to boiling

9. Taste to adjust seasoning and serve