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Hey y'all, today I'm doing like a summer harvest recipe
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and that's gonna be succotash.
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You know, the other day I made okra and tomatoes and
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Succotash just takes it
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over the top, maybe to another level, uh, it involves
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more, more vegetables.
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Uh, now I put on, Theresa found these beautiful fresh butter
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beans at Davis, didn't you?
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Now I put those on to cook those, and I've
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probably been cooking them about 20 minutes maybe.
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And, uh, so to my succotash, I'm gonna add some okra.
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And I'm gonna let those cook for a few minutes.
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And then I'm gonna drain them.
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This is delicious y'all.
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All right, let's see.
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Now while we're cooking those, I think I might need
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to, all you have to do to cook your butter beans is I
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just covered them with water and put some salt in it.
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And I'm going to add a little bit more water
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since I added the okra.
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We want it to have something to cook in and then we're
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going to drain them real good.
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And we're going to come to our pot over here.
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While that's cooking, we'll do this.
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Now the, the, uh, okra and tomatoes, we used bacon to
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season that with, but we're not, you could do bacon.
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if you wanted to, but I don't think it's necessary.
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I think this is gonna just stand on its own.
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so let's see said the blind man and I'm, I got that blind
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man almost it's literally,
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All right, so we're gonna melt our butter and we're gonna cook
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our green onions and our garlic.
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Gonna get that going.
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I've got my garlic powder.
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And as soon as our butter melts, we're gonna put that all in and
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wait for our okra to get tender.
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And we'll be on the way to some wonderful succotash, y'all.
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Now I'm gonna add two tablespoons of olive oil.
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All right, so I'm gonna add my onions,
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you know, garlic can burn pretty quickly.
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So you'll want to make sure.
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You keep that stirred.
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All right, now that's my garlic powder.
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So, succotash is one of those recipes, one of those dishes,
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y'all, that, uh, again, you can do, you know, really
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what you want to with it.
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And people that want to go by a recipe, you know,
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they need a recipe, You can certainly go buy this one
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and you'll have good results.
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But if there's something you'd rather have in your
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succotash, maybe, um, you would rather have maybe black
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eyed peas or ladyfinger peas.
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Uh, you don't have to use the okra.
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So I do like to use what I have.
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Now I'm going to add our corn
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And it doesn't take long for kernel corn to cook at all.
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It doesn't take nearly as long to cook the corn as it does
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the butter beans and the okra.
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Okay, so tossing that around in that garlicky butter.
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Okay, I think that has um, cooked plenty long enough.
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So I'm gonna take this over here to the sink.
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Where did I put my, oh, there it is.
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I wanna make sure I drain this good
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because we're gonna have the heavy cream as our liquid.
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And we do not want, we
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do not want a lot of water left into our vegetables.
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turn this back up a little bit.
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Let that corn start to cook.
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like a tablespoon I think it called for,
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and I'm gonna add a little bit of sugar
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and a little bit of salt.
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I may come back and get the rest of that salt in a minute, but
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I'm gonna leave it there.
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I'm gonna leave it alone.
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Y'all, the recipe called for two tablespoons of thyme,
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two tablespoons of thyme, so,
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I'm gonna go ahead and put the rest of that thyme in.
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Y'all know it's very hard for me to follow a recipe.
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Cause I got a wild streak in me.
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I would drive her crazy.
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I'm used to each other's recipes now.
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When we first started though, that was struggling.
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Yeah, but you've gotten where Teresa wasn't so
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in love with cooking.
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You know, Theresa was used to just being in the
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office and taking care of, taking care of business.
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Taking care of partners.
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Alright, so now I'm going to add our butter beans and our okra.
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Uh oh, I left some down there.
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Alright, I feel like.
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Yeah, they're all off.
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So we're gonna let this cook for about 20 minutes, y'all.
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And it'll be time to eat.
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When this comes back to a boil, I'm gonna cut it down, cover my
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pot, let it cook for about 15 or 20 minutes, and, um, stirring
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it often, because I don't want any scorching going on.
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Y'all make sure you take advantage of
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the bounty of summer.
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Cause it's delicious and it ain't here long.
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I want y'all to look at this beautiful succotash.
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And the last ingredient we're going to add is our
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little cherry tomatoes.
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And I'm just going to stir them in there and look how pretty.
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You know, I always say you eat your food first with your eyes.
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So I do like that to be pretty, but of course I ain't above
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eating ugly food either.
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Cause sometimes ugly food is the best.
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So like I said, we don't want to cook those till they're mush.
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just a couple of minutes.
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Bountiful, bountiful.
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Look at this hoe cake.
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Some butter fell on it.
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We both said it at the same time.
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He has to hold the camera.
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That's why you need to wrap it up.
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Or you need to take the camera and film him.
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He already shook his head no.
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What's with that, Theresa?
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Y'all do take advantage of these beautiful,
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wonderful summer vegetables.
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Everything's in season.
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That's a funny name, isn't it?
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
