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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Summer Succotash


3 Tbl Bacon grease (or canola oil)

2 cups Squash, medium dice

1 /4 cup Onion, small chopped

1 Red bell pepper, medium dice

1 cup Fresh butter beans, cooked

1 cup Sweet Corn kernels, freshly scraped

1 /2 cup Chicken broth

2 tsp Creole Seasoning

1 tsp Thyme

1 /2 tsp Rosemary

1 Tbl Butter

Salt and pepper to taste


Heat bacon grease over medium high heat. Add squash, onion and bell pepper. Cook until softened. Add beans and corn. Continue cooking for two minutes. Add chicken broth.

Reduce heat to low and simmer until almost all liquid has evaporated. Add seasoning, herbs and butter.

Yield: six to eight servings

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