Summer Succotash

By Trace Barnett

Succotash is a fresh, flavor-packed Southern medley full of summer vegetables, such sweet corn, tomatoes, and purple hull peas, straight from the garden. Add crunchy bacon, and you have the perfect side-dish for BBQs and quick summer night dinners.

Recipe

Summer Succotash

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 – 8

There’s something sacred about a summer afternoon spent shelling peas on the porch. I remember sitting between my Mawmaw and Granmommie as a child—bare feet swinging, bowls in our laps, snapping and shelling purple hulls while stories and laughter filled the air. The rhythm of it stuck with me, just like the flavor of this succotash.

Did you grow up doing the same? Maybe you learned to shell peas from someone special too. This recipe is a tribute to that Southern ritual—a mix of fresh summer produce, smoky bacon, and a little bit of love stirred in.

INGREDIENTS

2 cups fresh purple hull peas, shelled
4 slices bacon
1 tablespoon butter
1 cup fresh or frozen corn kernels
1 cup onion, minced
½ cup celery, chopped
1 pint tomatoes, chopped (about 1 ½-2 cups)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon granulated garlic
Coarse salt and ground black pepper, to taste
1 (4-ounce) jar pimentos, drained, or any chopped fresh pepper about ½ cup
3 tablespoons sherry vinegar
1 teaspoon sugar
Fresh parsley, for garnish

INSTRUCTIONS

Cook the peas: Shell peas and discard any blemished ones. Place in a large saucepan, cover with water, and simmer over medium-high heat until tender and easily pierced with a fork, about 15–20 minutes. Drain and set aside.
Cook the bacon: In a large skillet, cook bacon until browned and crispy. Remove and place on a paper-lined plate to cool, then crumble. Reserve 2 tablespoons of the bacon drippings in the skillet.
Sauté the vegetables: In the same skillet with bacon drippings, melt butter over medium-high heat. Add cooked peas, corn, onion, celery, tomatoes, parsley, thyme, and granulated garlic. Cook, stirring frequently, for 8–10 minutes until the onions are soft and the tomatoes begin to break down.
Finish the dish: Remove from heat. Stir in the pimentos, sherry vinegar, sugar, and season generously with salt and pepper. Fold in the crumbled bacon.
Serve: Garnish with a little more chopped parsley, if desired. Serve warm or at room temperature.

Garden Party Tip

Make it ahead! This dish tastes even better after the flavors have mingled for a few hours.
Don’t have purple hull peas? Crowder or black-eyed peas make fine substitutes.
Try a splash of hot sauce or a pinch of red pepper flakes for a little Southern sass.