This I a little something I shall describe as a Covid lockdown succotash. You know, the type of succotash you make when you don’t want to go into town because that disease is floating around there somewhere, so you make something that is very loosely based on succotash with whatever is left in your fridge (even though the details I have on what a succotash is are thin except for the fact it was used a lot in dialogue from the 80’s cartoon cat, Sylvester. I’m not even sure if Sylvester was anointed with a surname at his time of birth so, for now we shall know him simply as Sylvester).
A couple of quick queries to chef google and I have decided succotash is some kind of pan tossed combination of lima beans, corn and a few other vegetables and herbs. Sounds good. Except it seems that I am not making succotash at all. Oh well, I already have a back story based around this being succotash so I’m still going with that.
Also, I did discover that Sylvester’s full name is apparently Sylvester J. Pussycat, Sr. There you go.
100 g smoked meat product (I had pulled pork), chopped
1x 400 g tin cannellini beans
1x 400 g tin black beans
1 onion, diced
1 ear sweet corn, kernels removed from cob
1 cup frozen peas (or broad beans (lima beans))
1 large or 2 small capsicum (peppers), diced
2 cloves garlic, chopped
½ teaspoon dried thyme
Salt and pepper
Heat a large pan over medium-high flame. Give it a splash of oil.
Add onions to pan and sauté for a couple of minutes until they start to soften.
Add pork, corn, capsicum, garlic and a pinch of salt and pepper to pan and sauté for another 4 minutes or until it is starting to look and smell delicious. Yes, your senses will help you with this.
Add beans, peas and dried thyme and quite possibly another splash of oil if it needs it, and toss until it’s all combined and heated through.
Taste for seasoning and adjust if necessary.
Get it in your face hole.
This is a great side for any BBQ banquette but will truly excel on the side of a piece of BBQ chicken, pork, fish or any of the other things you put in your BBQ. You get the picture.