Roasted Corn and Butter Bean Succotash

A few weeks back, I mentioned the dinner-cooking classes we attended at Hester Creek Estate Winery The Chef, Roger, is an outstanding Chef and gave me permission to pass this recipe along to you.

This will serve 8-10 people, I think. He served 11 and it was enough. Mind you, if offered, I think 22 hands would have risen to get more on their plate. THIS is outstanding.

  • 2 t sp. olive oil
  • 4 cloves of garlic
  • 1 medium yellow onion
  • 1 cup white wine
  • 2 cans good quality cherry tomatoes or 3 cups fresh heirloom tomatoes
  • 1  1/2 cup fresh roasted corn from the cob or frozen, if out of season
  • 2 cans Greek butter beans
  • 2 cups fresh heirloom tomatoes
  • fresh basil
  • salt and pepper to taste

Lightly saute onions and garlic in olive oil for 3 – 4 minutes or until slightly translucent and add a cup of wine. Reduce by half and add cans of tomatoes and fresh tomatoes, simmering for half an hour.

Add the corn and simmer for another half hour.

Add the butter beans and basil and simmer for another 10 minutes. Season to taste.

This takes a little while to finished product, but, let me assure you… will be wowed. We were….


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