Summer Succotash
Summer and succotash are inseparable—this warm, slightly Southern take on the classic vegetable dish honors my grandmother’s favorite recipe, brimming with the veggies she loved from the South.
Heat a large cast-iron skillet over medium heat, then coat the bottom with oil. Add merguez sausages and fry until browned on all sides and fully cooked, about 10 minutes. Transfer to a cutting board to cool, then thinly slice and set aside.
Pour off most of the grease from the pan (leave behind any browned bits for flavor), then add a fresh coat of oil. Toss in celery, onions, and bell peppers, stirring occasionally until softened, about 10 minutes. Stir in garlic and cook for 1 minute until fragrant.
Add black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons of salt, and 1 teaspoon of pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
Return the sliced sausage to the skillet and heat through. Stir in tomatoes, lemon juice, lemon zest, and parsley. Serve warm.
