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sufferin' succotash
by Adrienne Handler
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continued from page 1

down-home succotash
This is a fairly standard recipe, with one main difference. The legume of choice is the lovely, the delicate, fava bean. I realize that these are time consuming little buggers, requiring the dreaded double shuck, but the flavor is so bright and clean. For those of you who simply will not be bothered, or cannot get fava beans, frozen lima beans, or butter beans work out nicely.

1 medium red or yellow bell pepper, cut into ¼ inch dice
3 ears of corn, kernels sliced from the cob
1 cup fava beans, double shucked and ready to eat* (lima beans are a good substitution)
2 tablespoons butter
Tabasco sauce to taste
salt and pepper to taste

serves 6

* Fresh fava bean require a double shuck before eating. Once to remove the beans from the shell, and then again after parboiling they must be released from the hard outer shell. After a rather labor intensive process, you are left with a chartreuse green bean that is ready to eat.

In a large skillet, over high heat, melt one tablespoon of butter. Once butter has melted, add the bell pepper, and sauté until peppers are soft, about 4 minutes. Add the fava beans and continue to sauté, until heated through. Once the beans are heated through, add the additional tablespoon of butter, and the corn kernels. Continue sautéing until corn is al dente, about 3 minutes. Season with salt and pepper, and Tabasco, to add a bit of heat to the dish.

summertime succotash
This succotash is only partially cooked, and with the inclusion of fresh cherry tomatoes, this is truly a summertime treat. A dish that is actually better when brought to room temperature, this succotash is the ideal side dish to have when grilling with friends.

1 tablespoon butter
1 tablespoon olive oil
3 shallots, thinly sliced
3 ears of corn, kernels sliced from the cob
2 cups sugar snap peas, cleaned and sliced in half
1 cup cherry tomatoes, cleaned and sliced in ½ or in ¼, depending on size
Tabasco to taste
salt and pepper to taste

serves 6

In a large skillet, over high heat, melt the butter and olive oil. Once mixture has melted, add the shallots and sauté gently to get some color. Add the corn and snap peas and continue sautéing until the vegetables are tender but peas still maintain some crunch. Turn the heat off the pan, and toss in the tomatoes. Season with a bit of Tabasco, salt and pepper. Toss well, and then bring to room temperature if you like.

skedaddle this way kids!

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