Succotash is savory dish of corn, lima beans, zucchini and sometimes peppers. This dish was created by Native Americans and is still a favorite in the U.S. South. The name “succotash” is derived from the Naragansett Indian word “msickquatash,” meaning “boiled whole ear of corn.” Succotash is hearty enough to hold its own as a main entree or serve as a side dish accompaniment to other southern favorites. I made a vegan succotash main dish using Pink Eyed Peas in place of Limas, mixed with fresh zucchini, yellow squash and cherry tomatoes! It was super good the day I made it and just as good the next day!
Pink Eyed Peas are a Southern shelled pea or cowpea. They originated in warmer climates but are now grown in most areas of the U.S. during the warm season. Pink eyed peas are so called because the small white eyes at the center of the pea are surrounded by a pinkish to maroon blush. I am really excited to cook these this week! I cooked my pretty little pink eyed peas in vegetable stock with some sea salt. You can do this on the stove top but I used my slow cooker, starting them around 11:30 am to have them good and ready by 5:00 when my husband gets off work. We are old fashioned that way, I love having dinner on or about to be on the table when he gets home and I have it on good authority he likes it too.
This dish is teeming with fresh goodies that supply a carnival of colors. I start with red onion and fresh garlic. I use both fresh and powdered garlic in this dish. Anyway, I dice up that onion and get it into a hot pan to sweat with some chopped garlic.
Saute the onion and garlic in olive oil until it is translucent. Deglaze the pan with a spoonful or so of the vegetable stock off the peas. Toss in the chopped squash and zucchini and saute for a couple of minutes then add the tomato halves and season with salt, pepper, cayenne and roasted garlic powder. Once the veggies start to soften, use a slotted spoon to add the pink eyed peas. Add a spoonful or so of the broth and stir it all up together. Garnish with ribbons of fresh Basil.
The next day I pureed the succotash into a comforting soup. Versatile and healthy!
- 2 C Fresh Pink Eyed Peas
- 1 T Olive Oil
- 1 medium Red onion, diced
- 2-3 large Cloves Garlic, chopped
- 10-15 Grape Tomatoes, halved
- 2 Yellow Squash, diced or quartered
- 1-2 Zucchini, diced or sliced
- Salt and Pepper to taste
- Pinch Cayenne
- 1 T Roasted Garlic Powder
- 2 T Unsalted Butter or Vegan Butter
- ¼ C Slivered Basil Leaves
- Vegetable Stock
- In a pot or crock pot of salted vegetable broth, cook the peas until tender. Drain reserving the stock.
- Heat oil in a deep skillet and add the onion and garlic and sweat for 2-3 minutes.
- Deglaze the pan with 1-2 spoons of the vegetable stock off the peas.
- Add squash and zucchini and continue cooking another 2 minutes or so.
- Add tomato halves and cook until they begin to soften slightly.
- Add peas and about ¾ cup of the vegetable stock to the pan.
- Season with salt and pepper, roasted garlic powder and cayenne and let simmer uncovered for 2-3 minutes.
- Stir in butter of choice and basil and serve.