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Spring Succotash
Spring Succotash
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Springtime Succotash: A modern twist on a classic dish with sweet corn, colorful carrots, and hearty fava beans replacing lima beans, enhanced with savory ham for a delicious way to repurpose Easter feast leftovers.
Ingredients:
  • 4 to 5 tablespoons extra virgin olive oil
  • 2 cups shucked and shelled fava beans (see recipe note)
  • 2 cups corn, fresh or frozen
  • 2 cups diced ham
  • 2 carrots, diced
  • 2 to 3 spring onions, chopped
  • 2 tablespoons chopped mint or parsley
  • Juice of 1 lemon
  • Salt to taste
Instructions:
  • Sauté carrots and ham: Heat olive oil in a large sauté pan over medium-high heat. Add ham and carrots. Cook while stirring occasionally until ham starts to brown, approximately 5 minutes.
  • Add the corn and spring onions and toss them together for 2 more minutes while sautéing.
  • Add the fava beans and cook for 1 more minute. Remove from heat, stir in lemon juice, and adjust salt to taste, considering the saltiness of the ham. Cover the pot and allow it to steam for 2 minutes.
  • For a burst of freshness, sprinkle in the mint and present the dish hot or at room temperature.

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