Sorry folks, no photo for this one. I took it to a potluck and was running late but trust me, everyone loved it. Even DH ate some and he’s not that fond of succotash.
- 2 bags of frozen shelled soy beans
- 2 bags of frozen yellow corn
- 3-4 red peppers (use 4 if small, use 3 if large)
- 2-3 cloves crushed garlic
- 2 handfuls of fresh Thai basil sprigs
- 3 spring onion from your garden or 4-5 spring onions from the store (see note below)
- drizzle olive oil
- salt and pepper
- Grill peppers until skins are black. Cool peppers then peel off skins and discard. Dice peppers about the same size as the beans.
- Chop green onions about the same size as the beans.
- Strip leaves from basil sprigs and chiffonade into thin strips. Compost the stems. Tiny leaves can just be tossed into the bowl without preparation.
- Gently combine peppers, onions, basil, garlic and olive oil in large bowl.
- Boil soy beans in salted water for 15 minutes (or 5 minutes short of package instructions).
- Add corn to boiling beans, bring to boil again and cook 5 minutes more.
- Strain beans and corn then add to mixture in bowl while still hot. Toss and season to taste.
Serve warm or refrigerate for potlucks. Best not to carry warm foods to a potluck and then let them sit out for a while.
Note: Green onions from my garden are about a yard long so I only needed 3 of these. Green onions bought in a store have been severely trimmed to about 14 inches in length so you will need a couple more.
I think that color plays a big role in a good succotash which is why I specified yellow frozen corn. White just would not have the same effect.
If you want to make this even better and you have the time, grill corn on the cob, cut off the kernels and use that instead of frozen corn. Just don’t add it to the boiling beans, rather mix it in gently with the peppers, basil and garlic. It’s a lot more work but grilling really does lend a nice flavor depth if you have the time and a sharp knife.