Purple Hull Pea Succotash

Have we had the okra convo yet? We should probably go ahead & have the okra convo.
I love it.
Yes, it can be slimy upon occasion. (I prefer to call it juicy). If you aren’t careful to get it fresh, okra can also be as woody as all get out.

But perfect okra is, well, perfect.

And it doesn’t have to be fried to be perfect.
Case in point, my Purple Hull Pea Succotash.

Oh, we need to talk about Purple Hull Peas too, eh?
Truthfully, I had never heard of them until my move to Florida, which is the case for many a fruit & veggie.
They are in the Black Eye Pea family, and to me are even more delicious, especially when cooked fresh.

Oh, that early Summer bounty

Succotash seemed to be a great way to use just about everything in season at my fav farm stand. Okra, Sweet Corn, Cherry Tomatoes, and Purple Hulls standing in valiantly for Lima Beans.
As with most of my other recipes, this is one isn’t a traditional recipe. I need a little tang that only vinegar can provide.
Served hot, cold, or at room temp, Succotash makes a fantastic lil’ side dish.
Give it a try. Let me know what you think.

Purple Hull Pea Succotash

5 from 1 vote

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Prep Time 8 minutes mins

Cook Time 10 minutes mins

Course Salad, Side Dish

Cuisine American

Ingredients

  

• 1/2 pound Fresh Purple Hull Peas, hulled & boiled Thawed frozen is fine, substitute Black Eyed Peas
• 1/2 pint Cherry Tomatoes
• 4 oz Fresh Okra sliced Do not pre-slice Okra. Slice only when ready to assemble
• 3 Green Onions, white tops only
• 2-3 ears Fresh Sweet Corn, cut from cob Thawed frozen corn is fine
• 1 tbsp Fat of choice Olive oil or melted butter
• 1 tsp Shallot minced
• 2 tbsp Apple Cider Vinegar Start with one tbsp, add more to taste
• 1 tbsp Fresh Basil, chopped Dried is ok,
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper

Instructions

 

• Warm cast iron pan on medium heat with fat.

  Add shallot, okra & peas. Saute gently for 5 minutes

  Add all remaining ingredients, cooking until just warmed thru.

  Taste and adjust seasoning.

  Serve hot, cold, or at room temp.

Notes

The joy of this dish is that it uses fresh, seasonal ingredients.  Do not cook them to death.

Play around with flavors.  Different herbs are welcome additions.