Waterless Summer Succotash
- Cook
- 37 min
[MED] 2 min
[LOW] 5 min + 10 min + 10 min + 10 min
2 teaspoons vegetable oil
1 slice cured country ham
1½ cups sweet onion, diced into small petals
4 cloves garlic, minced
3 cups Cherokee Candy Roaster squash, peeled, seeded and cut into ¾" pieces (alternatively acorn or butternut squash)
2 cups bell peppers, cut into ½" rings, seeded
2 cups fresh lima beans, shelled
3 fresh (or 1 dried) bay leaves
2 cups fresh lady peas, shelled (or dried black-eyed peas)
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
1½ tablespoons olive oil
Garnish
Benne seeds (or sesame seeds)
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in cured country ham. Toss around the pot while searing for about 2 minutes to transition the flavor from the pork.
Reduce the heat to [LOW]. Add in onion and garlic and sauté, stirring frequently, until the onion is translucent, about 5 minutes.
Remove ham and add in squash, cover and simmer over [LOW] heat for 10 minutes.
Uncover, add in bell peppers, lima beans, 2 teaspoons of salt and bay leaf. Lightly stir, cover and simmer over [LOW] heat for another 10 minutes.
Uncover and add peas on top. Cover and simmer over [LOW] heat for another 10 minutes.
Season the succotash liberally with salt and pepper and stir in lemon juice and olive oil. Garnish with benne seeds and serve.
Credit: Chef Sean Brock
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
