Vermicular | Waterless Summer Succotash

Waterless Summer Succotash

Tailored for Musui–Kamado / Oven Pot Click to Modify
Cooking Flow
Cook
37 min
Cooking Steps

[MED] 2 min

[LOW] 5 min + 10 min + 10 min + 10 min

Ingredients

2 teaspoons vegetable oil
1 slice cured country ham
1 ½ cups sweet onion, diced into small petals
4 cloves garlic, minced
3 cups Cherokee Candy Roaster squash, peeled, seeded and cut into ¾-thick pieces (alternately acorn or butternut squash)
2 cups bell peppers, cut into ½-inch-thick-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
1 ½ tablespoons olive oil

Garnish
Benne seeds (or sesame seeds)

DIRECTIONS
  1. 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.

  2. Reduce the heat to [LOW]. Add in onion and garlic and sauté, stirring frequently, until the onion is translucent, about 5 minutes.

  3. Remove ham and add in squash, cover and simmer over [LOW] heat for 10 minutes.

  4. 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.

  5. Uncover and add peas on top. Cover and simmer over [LOW] heat for another 10 minutes.

  6. Season the succotash liberally with salt and pepper and stir in lemon juice and olive oil. Garnish with benne seeds and serve.

Note
  • Credit: Chef Sean Brock

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Musui–Kamado with the Vermicular Cookbook.

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