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Linton Hopkins' Succotash
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Southern Recipe Restoration Project
Linton Hopkins, owner of Restaurant Eugene in Buckhead, recalls that his favorite childhood dish was his grandfather's succotash.
Hands on time: 20 minutes Total time: 50 minutes Serves: 6
Ingredients:
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2 cups shelled butter beans
1 teaspoon salt
1 tablespoon bacon grease or butter
1 cup minced Vidalia onion
2 cups freshly shucked corn niblets
1 cup heavy cream
Salt and black pepper to taste
1 cup chopped fresh tomatoes, optional
1 tablespoon chopped parsley, basil, tarragon, sorrel or other herb, optional
2-3 tablespoons chopped cooked bacon, optional
Instructions:
Place butter beans in a medium saucepan; cover with water. Add about a teaspoon of salt, bring to a boil and cook until tender, 20 to 30 minutes, skimming any scum that rises to the surface. Drain, shock in ice water and reserve. In a large skillet, heat bacon grease or butter over medium heat until hot. Add onion; cook and stir until soft and tender. Add corn and saute for 5 minutes more, or until corn slightly softens. Add butter beans and heavy cream; cook over medium heat until cream reduces slightly, 5 to 10 minutes. Season with salt and black pepper. Stir in optional tomatoes, herb and bacon and cook a few more minutes.
Nutrition:
Per serving (without optional ingredients): 414 calories (percent of calories from fat, 37), 17 grams protein, 52 grams carbohydrates, 18 grams fiber, 18 grams fat (10 grams saturated), 60 milligrams cholesterol, 85 milligrams sodium.
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