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Terra’s Butterbean Succotash


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  • Author: Chef Mike Davis of Terra in Columbia, SC
  • Yield: 6 servings 1x

Description

Serve as a beautiful summer side to seafood or meat dishes. Or just grab and spoon and devour!


Ingredients

Scale
  • 3 Tbsp bacon lardon
  • Kernels of corn cut off of 3 ears.
  • 1 lb of fresh butterbeans, cooked until tender, cooled in cooking liquid
  • 2 roasted red peppers diced
  • 1/2 cup seared shiitake mushroom, cut in quarters
  • 1 garlic clove sliced
  • 1 shallot minced
  • 1 Tbsp Canola oil
  • 2 Tbsp chopped herb mix (equal parts parsley, chive, thyme)

Instructions

  1. Heat a pant until hot over mediumhigh heat, add canola oil, then add bacon and render until mostly crispy.
  2. Turn the heat down to medium, add the shallot and garlic and sweat until translucent.
  3. Add corn, butterbeans, and mushrooms and heat until warmed through.
  4. Add diced roasted peppers, herbs and stir well for even heat.
  5. Add salt and pepper to taste. Enjoy!
  • Category: Side
  • Cuisine: South Carolina, Southern
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