Seasonal Field Pea, Sweet Corn and Tasso Succotash

Serves:
6-8
Chef:
Irv Miller
Ingredients:
1 cup butter beans, fresh pink or black-eyed peas or cowpeas
2 ears sweet white or yellow corn on cob (husks and silk removed)
2 Tbsp. unsalted butter
½ cup Vidalia onions, diced small
1/3 cup celery, diced fine
½ tsp. fresh garlic, diced fine
1/3 cup green bell peppers, diced small
1/3 cup red sweet pepper, diced fine
1/2 cup tasso, diced small
1 cup vine-ripe tomatoes, seeded and diced small (optional)
1 cup cut okra, fresh or frozen
1 cup chicken or vegetable stock
Pinch kosher salt, only if desired
Fresh-cracked black pepper, several turns of peppermill
Instructions:
Shuck and wash corn, then lay flat on a cutting surface. With a sharp knife, carefully remove corn kernels off cobs, scrape into small mixing bowl, and set aside. In a medium-size skillet heat butter over medium heat; then add onion, celery, garlic, peppers, and tasso, stirring frequently, until onions become translucent. Add diced tomatoes, field peas, corn, okra and stock. Let simmer for 10 minutes, stirring frequently. Adjust seasoning and serve.