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ingredients / 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
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.

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2 years ago 1 0 3187

Glazed Salmon with Georgia Peach Succotash

A Gena Knox Original

A Gena Knox Original

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