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Preparation

FIRST  Cook butterbeans in a large saucepan of boiling chicken stock until just tender, about 5 minutes.  Strain beans, rinse with cold water, place in a large bowl and set aside.

NEXT  In a large skillet, heat butter over medium-high heat.  Add corn and bell peppers to skillet and sauté until peppers are tender, about 5 minutes.  Season with a dash of salt as you cook. 

LAST  Stir corn mixture into butter beans.  Add peaches, vinegar, and season with salt and pepper.  Just before serving toss with fresh mint or basil.  Can be served warm, room temperature, or chilled.  

Glazed Salmon with Georgia Peach Succotash

Prep Time: 15 min.
Level: Beginner
Rating: 

A Gena Knox Original

One of our favorite summer dishes, pair this succotash with Peach Glazed Salmon or your favorite grilled meats.

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Ingredients

COOK TIME:  10 minutes

YIELDS:  4 servings

 

½ tablespoon butter

1 ½ cups fresh corn, about 2 ears

1 red bell pepper, diced

2 cups chicken or vegetable stock

2 cups butterbeans

1 cup diced peaches

1 ½ tablespoons white balsamic vinegar

¼ cup fresh basil or mint, chopped

Peach Recipes

Peaches are a very dynamic fruit, able to be made into the sweetest of dishes as well as complement the most savory steaks.

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