Tuesday, October 17, 2017

Summer Succotash

No longer just made with lima beans, today this dish is a colorful medley of vegetables, herbs, nuts and even chilies to provide a nice accompaniment for fish, fowl, or meat of your choice.
Homemade by Holman- Uses edamame

If you cannot find fresh fava beans, use shelled frozen edamame or baby lima beans. The salt pork adds both sweet and savory. If you like, try using crisp pork rinds (Chicharron1). Virtually any herb you like will add character including thyme, parsley, cilantro, chives, or basil. Nuts work well for another layer of texture; try pinenuts, pecan bits or toasted almonds. If you like hotter add favorite chilies. Crunch from uncooked bits of celery, mango or even cucumber are enthusiastically received.

1 Pound blanched fava beans, beans removed from pods
3 Tablespoons rendered pork lard
3 Tablespoons sweet butter
3 Cloves garlic, minced
½ Red bell pepper, chopped in ¼ cubes
2 Ears corn kernels
½ Small red potato, chopped into small cubes, cook until slightly browned
½ Vidalia onion (or shallots), minced ¼ cubes
3 Ounces salt pork, fried crisp, drained on paper towels
Sea Salt and pepper to taste
A chiffonade of basil leaves
Optional, sprinkle crushed red pepper
Optional, pine nuts

Blanch the fava beans in boiling water, cooking for 2 minute. Plunge into ice water, and, when cooled, remove and discard outer pod shells.

In a heavy frying pan, heat 3 lard then sauté salt pork until crisp. Remove to drain on paper towels. Now add onions and bell peppers sauté until onions clear. Add garlic and corn, precooked red potato and stir-fry for 2 minutes. Add the fava beans and butter, cooking an addition minute. Correct seasonings. If you like spicy, kick it up with red pepper flakes. Stir in a chiffonade of basil leaves and serve hot.


  1. Chicharrón is popular in Andalusia, Spain, and in Latin America and other countries with Spanish influence. It is part of the traditional cuisines of Argentina.

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