I had always thought of succotash as a mix of corn and lima (or butter) beans and have made it a ton of times without ever thinking of mixing it up. That was until I had a very different version while out to dinner on a vacation to Atlantic Beach, NC. We went to dinner at Amos Mosquitos (one of my favorite restaurants there) and that night they had a special – blackened scallops served with grits and spicy succotash. In with the corn and lima beans there were black-eyed peas, tomatoes, onions, peppers, okra and who knows what else. I decided I had to figure out how to make it at home!

Usually I serve this when I am making Shrimp and Grits but it is also good by itself. I have omitted the okra from the restaurant version as it can get a little slimmy and take a bit of a short cut with canned tomatoes with chilies. You could even take it a step further and use frozen corn and beans but I really only make this in the summer and with such great access to fresh produce, its silly not to use it!

Spicy Succotash

Ingredients

1 bag of frozen lima (butter) beans, cooked and drained (2 cups fresh if available)

1 can of black-eyed peas, drained

1 bag of frozen corn, cooked and drain (2 cups fresh if available)

1 can of tomatoes with chilies, untrained

1/2 cup of tomato or vegetable juice

cajun seasoning (Gullah Luv preferred)

salt and pepper

Directions

In a pot, combine all ingredients and cook until warmed through!

Serve with shrimp and grits and enjoy!

Much Love,
M