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Butter Bean Succotash

October 1, 2011 |
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Butter Bean Succotash | Flavor, NC

Recipe courtesy of Chef Michael Jacobson, Weeping Radish Pub
as seen on episode “Weeping Radish Brewery & Butchery“, season 1

  • 1 tsp of bacon fat
  • 1/4 cup diced onion
  • 1 cup of cooked butter beans
  • 4 oz. fresh water prawns
  • 4 oz garlic andouille sausage
  • 6 oz of bean broth
  • 1/4 cup diced tomato
  • 1 oz of butter unsalted
  • Salt & pepper to taste

Preparation:
In a saute pan melt the bacon fat over medium high heat. Add the prawns and sauté briefly. Add the diced onions and garlic andouille sausage and lightly caramelize. Add the butter beans and cook until it begins to reduce. Add the butter, stirring to melt and blend. Lastly, toss in your fresh tomato and season with salt and pepper.

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Category: Recipes

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