This is a true southern dish that is easy to please just about anyone. The combination of corn & lady peas are a sure fire way to leave an impression.
This dish is made in tribute to my late grandfather in-law.
We celebrated his life last week in his hometown, Tallahassee, FL. A touching tribute to his legacy was that the Florida flag flew over the Capitol the day he was laid to rest in honor for his service in World War II. There was a resolution signed by Governor Scott & a Proclamation signed by Rep. Michelle Rehwinkel Vasilinda. He was a well loved man.
Here is my mother-in-law & her two little brothers, proud of their father.
On our drive home to Atlanta from Tallahassee, we were advised to stop into Striplings. Boy, am I glad we did! This store is any food lovers paradise! We had to grab some things to make it official!
Here is where I found Woody’s favorite! Lady Peas, a.k.a. Acre Beans which were made in his honor at his home after his memorial & I instantly feel in love with them. Along with those, we got fresh corn, pickled beets, sausage, (of course) & none other than hot boiled peanuts! No road trip in the South is complete without a piping hot cup of these yummies!
So with all this on my kitchen counter, I decided to make Succotash!
I put everything in a pot with some water & a bit of salt. I simmered it for :45.
Once everything was soft, I pulled out the corn & sausage. Then I strained the beans & added them to a smaller pot with a bit of butter. I cut the corn off the cob & added it as well. This is a great little trick. Use a large bowl, with a smaller one inside, upside down to support the end of the cob, then cut the corn off as it falls right into the bowl.
I had a good day! These were so delicious & I can’t wait to continue using these amazing beans. They are prevalent in the South yet I haven’t had them but only a few times in my past. This is the first time for me to make them. Didn’t turn out bad at all. I decided to add a extra level of flavor by dicing up the pickled beets we picked up & placed them on top. The combination of the pickled flavors & the creaminess of the buttery beans & corn are sure to make anyone smile. This one’s for you Woody!
- 1/2 lb. sausage link
- 1/2 lb. lady peas/acre beans
- 4 cobs of corn
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 tablespoon parsley
- In large stock pot, add beans, salt, corn on the cob, sausage & cover with water.
- Turn the heat on med-high then reduce to low after :15.
- Let simmer :30.
- Remove sausage & corn.
- Drain beans & place into smaller pot.
- Add butter to the beans,
- Cut corn off the cob, once cool enough to handle. Then add to the beans.
- Cook over low heat until butter is melted & season with more salt to taste.
- Add fresh parsley just before serving.
- Add diced pickled anything to add more flavor. (I use beets)