Best Sweet Sour Black Eyed Pea Succotash Recipes

Summer Succotash image

Provided by JJ Johnson

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 16

Olive oil, for the pan
2 links merguez sausage (about 1/3 pound)
1/2 cup diced celery
1 medium onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 1/2 cups canned black-eyed peas
1 1/2 cups frozen corn, thawed
1 1/2 cups frozen fava beans, thawed
1 1/2 cups frozen lima beans, thawed
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup chopped flat-leaf parsley

Steps:

Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.

Yellow Ears and Black Eyes Succotash image

Provided by Daphne Brogdon

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

4 ears corn, shucked
5 tablespoons olive oil
1 small onion, diced
2 cloves garlic, chopped
2 cups grape tomatoes, halved lengthwise
1 cup chopped sugar snap peas
One 15-ounce can black-eyed peas, drained and rinsed
Salt and freshly ground black pepper
1 tablespoon apple cider vinegar

Steps:

Preheat the grill over medium-high heat.
Grill the corn, or place over a gas burner set to medium heat, until charred, 2 to 3 minutes per side. Cool for 10 minutes, then cut the kernels away from the cob and reserve for later use.
Heat 3 tablespoons of the oil in a large saute pan set over medium heat. Saute the onions until slightly softened, 2 to 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat to low, add the tomatoes, snap peas and black-eyed peas, and then season with salt and pepper. Cook just to meld the flavors together, 2 to 3 minutes.
In a large bowl combine the cooked vegetables, corn and vinegar, and mix. Season with salt and pepper, and then stir in the remaining 2 tablespoons oil to serve.

Succotash Salad image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 15

2 cups cooked baby lima beans
2 cups fresh corn kernels
2 cups cooked thin green beans
2 ripe plum tomatoes, seeded and diced
1 red bell pepper, seeded and diced
2 scallions, thinly sliced on diagonal
1/2 red onion finely sliced
Combine all vegetables in a large bowl.
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
Pinch of sugar
Salt and freshly ground pepper
3 tablespoons finely chopped cilantro

Steps:

Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.;
Combine all vegetables in a large bowl.