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Cannellini Bean & Okra Succotash

  • 2 Tablespoons-Unsalted butter
  • 1/4 Cup-Onions-medium diced
  • 1 Each-Jalapeno-deseeded and diced
  • 2 Cobs-Fresh/Frozen Corn on the Cob-par boil 8 minutes, oil, season, char on grill, cool
  • 1-30 Ounce Can-Whole Peeled Tomatoes-crushed by hand
  • To Taste-Kosher Salt/Black Pepper
  • 2-15 Ounce Cans-Cannellini Beans-rinsed, drained
  • 2 Cups-Fresh Okra or frozen Okra (not breaded), cut into 1/2 rounds
  • To Taste-Fresh Parsley-leaves only, chopped

Directions

  1. Cut corn off cob and melt butter over medium heat in a stock pot.
  2. Add onion/jalapeno and cook until softened, about 3 minutes, stirring frequently.
  3. Add crushed tomatoes, charred corn and season with salt/pepper.
  4. Lower heat and cook for about 15 minutes, stirring frequently.
  5. Add okra cook on low until tender, about 15 to 20 minutes.
  6. Add cannellini beans and warm through, about 2 minutes.
  7. Add parsley stir in and serve.