Butter bean and black-eyed pea succotash recipe

Before I tell you about one of my recent delicious meals, I would like to announce the winner of the fig preserves giveaway.  Random.org selected #8, which means that Grace will be receiving the preserves.  Congrats, Grace!  Also, thanks to everyone else who left a comment!  You guys gave me some great ideas for things to do with figs, and now I can't wait to get my hands on more.

I couldn't let the summer get by without succotash, and I was reminded of this when Alta from Tasty Eats At Home posted a version several weeks ago.  Instead of making a traditional succotash with butter beans, Alta used black-eyed peas, and I thought this sounded like an interesting change.  With cooked black-eyed peas and speckled butter beans waiting in my freezer, I decided to combine the two.

This was delicious, and allowed the flavors of the fresh corn and tomatoes to shine.  Mine had quite a kick to it, so I recommend removing at least some of the jalapeno seeds unless you're a spicy food fanatic.  I think that Michigan jalapenos have been extremely hot this year (I refuse to accept the fact that I may be turning into a wimp), so maybe it wouldn't be a problem with other peppers.  But the flavors are great!  The bacon gives everything a smokey twist, and I loved using a combination of heirloom tomatoes (I used 2 green zebras and one solid yellow one that I forgot to ask about at the market).  This makes a ton, and I happily ate it everyday until it was gone... and I would definitely eat more.

Butter bean and black-eyed pea succotash (adapted from Tasty Eats At Home)
(Printable version)

2 slices of bacon, diced
1 small onion, diced
1 green bell pepper, diced
1 jalapeno, minced (and seeded if you want to reduce heat)
1 1/2 cups cooked black-eyed peas
2 cups cooked butter beans
3 ears of corn, kernels cut off
3 large heirloom tomatoes, diced
salt and pepper to taste

Cook bacon in a large skillet over medium heat until it begins to get crispy.  Add onion, bell pepper, and jalapeno, and saute until the veggies are tender (about 5 min).  Stir in peas and butter beans, and cook for another few minutes.  Then add corn kernels and let cook for a few more minutes.  Finally, stir in tomatoes and season with salt and pepper, and let sit over heat for an additional minute.  Serves 5.