When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother’s best vegetable dish. It includes all the vegetables she loved from the South.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- Olive oil, for the pan
- 2 links merguez sausage (about 1/3 pound)
- 1/2 cup diced celery
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups canned black-eyed peas
- 1 1/2 cups frozen corn, thawed
- 1 1/2 cups frozen fava beans, thawed
- 1 1/2 cups frozen lima beans, thawed
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/3 cup chopped flat-leaf parsley
Instructions
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.
Nutrition Facts
| Calories | 240 |
| Total Fat | 13 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 23 milligrams |
| Sodium | 203 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 5 grams |
| Sugar | 3 grams |
| Protein | 10 grams |
| Calories | 240 |
| Total Fat | 13 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 23 milligrams |
| Sodium | 203 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 5 grams |
| Sugar | 3 grams |
| Protein | 10 grams |
Reviews
This was good but the lima beans and fava beans were still hard after 10 minutes. I had to cook it an additional 10 minutes, adding nearly a cup of water to get the lima beans cooked. Next time I make this (and I will because it was very tasty!), I will pre-cook the lima and fava beans before adding them to the pot.
Made this without the sausage and it was delicious. The lemon makes the veggies refreshing.