Creamy Succotash

Inspired by the dish at Acme Lowcountry Kitchen in Isle of Palms.

INGREDIENTS

1 package bacon, minced 🥓
4 tbsp butter 🧈
1 onion, diced 🧅
4 cloves garlic, minced 🧄
2 cans corn (white preferable) 🌽
2 can field peas
1 can butter beans (or baby lima)
1 can large butter beans
2 cups heavy cream 🥛
6–8 oz cherry tomato
1 package snow peas, dethreaded and cut in half
3 stalks large green onion, separated:
top green section chopped
bottom white section finely chopped
~2 tsp salt
1 tbsp fresh cracked black pepper

DIRECTIONS

• Melt butter in large pot and fry bacon till fat is rendered and bacon is crispy

• Add diced onion and fry until golden

• Add garlic and corn; turn heat up to try to get color on the corn

• Add drained beans, white parts of the chopped green onion, salt & pepper; stir to combine

• Reduce heat to medium-high and cook bean mixture for 1–2 minutes, stirring occasionally

• Stir in cream and bring to a boil

• Boil about 5 minutes then add cherry tomatoes

• When tomatoes are soft, reduce heat and add snow peas and green onions, stirring to incorporate

• Simmer for about 2 minutes and serve