Prep Time: 30 minutesCook Time: 30 minutesServes 4 to 6Source: Culinary Vegetable InstituteSuccotash is a classic southern dish to serve in the summer, when the sweet corn, squash and beans are in season. We make our version extra luxurious with the addition of beurre mont. A sauce of butter and herbs. Consider serving this with seared fish, or pork chops. To keep it vegetarian and to make a hearty meal, consider making a southern style bowl of corn grits to serve alongside. INGREDIENTS: cup (140g) dried field peas or beans, soaked overnight. onion, diced2 ears of corn, shucked and kernels cut from the cobs3 ounces (85g) haricots verts, cut into thirds3 ounces (85g) 2 -3 baby summer squash, sliced pint (150g) cherry tomatoes, quarteredSquash blooms pulled apart(optional)1 lemons, zested2 sticks butter (1 cup or 240 g), diced1 teaspoon (1.5g)salt ounce dill, picked and chopped oz mixed micro herbs, chopped DIRECTIONS:In a medium size saucepan of unsalted water, cook the field peas until tender. Start checking them for tenderness around 1 hour; the cooking time will depend on the peas. Drain. In a small saucepan, bring 1 tablespoon of water to a boil over medium heat. Cook until reduced by half. Add the butter, one tablespoon at a time, whisking until its melted and almost incorporated before adding the next piece. Add the lemon zest, dill, herbs, and 1 teaspoons salt.In a large saut pan on medium high heat, cook the onions with a splash of oil. Add the sliced squash. When the color brightens (almost a minute, add the French beans and corn to the skillet, when the beans are just cooked, add the cherry tomatoes, field peas, and cup water. Set over medium heat and cook the vegetables until the squash is just tender, about 2 more minutes. Add the squash blossoms. Pour the butter sauce over the vegetables. Taste and adjust the seasoning as needed. Let everything heat through, taking care not to break the butter sauce.
