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Succotash

  • 1 T Olive Oil
  • 1/2 T Butter or Olive Oil
  • 50 g Onion, diced
  • Medium-Grain Salt
  • 3 Garlic Cloves, minced
  • 1 Jalapeño, sliced
  • 1/2 Bell Pepper, diced
  • 1 Tomato, diced
  • 1/2 t Black Peppercorn, ground
  • 1/2 t Cumin Seed, ground
  • 1/4 t Dried Cayenne Pepper, ground
  • 100 g Snap Peas, sliced
  • 2 Zucchini, cubed
  • 50 g Water
  • 150 g Frozen Corn Kernels, thawed
  • 150 g Frozen Green Peas, thawed
  1. Sweat onions. Heat oil and butter in a large frying pan over medium heat. Add onions and a pinch of salt, and sweat 7 minutes until they're soft and just begin to turn golden.
  2. Fry peppers. Stir in garlic, jalapeño, and bell pepper, and cook 3-4 minutes until soft.
  3. Steam green vegetables. Stir in tomato, pepper, cumin, and cayenne, and cook 1 minute. Add snap peas, zucchini, and a little salt to taste. Add water and cook a few minutes more until the zucchini is almost tender.
  4. Mix in peas and corn, and cook 1-2 minutes until heated through.
  5. Taste for flavor and texture. Add salt as necessary to bring out the flavors, or add a tablespoon of water and cook longer for softer texture.

  1. Mitzewich, John. "Sufferin' Succotash? More Like Succulent and Super-Interesting Succotash!" Food Wishes. 25 February 2010. ↩