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Bean Succotash

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One of my favorite food shows of recent is PBS’ The Mind of a Chef.  Season Two is now on Netflix and I am working my way through the season which features Southern Chef Sean Brock. It’s been a great second season especially after an amazing Season One staring David Chang.

The first episode shows Brock and another chef making a variation on succotash that uses boiled peanuts and ends with a lemon ricotta the mixture is pilled on top of.  It looked amazing and I figured I’d do a version of it after I found some fresh lima beans at the South Pasadena Farmers Market last week. I had also picked up some bell peppers, heirloom tomatoes and a hatch chili pepper.

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Whole Foods also had some fried shelled peanuts I used instead of boiled.  Overall, I liked how the dish turned out and would definitely make it again.  I even had leftovers and brought just the bean mixture, without the ricotta, to the beach and had it with some crackers for lunch.

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Bean Succotash
Serves 4

2 cups fresh lima beans
1 15 oz can of white beans, drained and rinsed
1 cup shelled peanuts, fried or boiled
1 hatch chili or poblano, diced
2 tomatoes, diced
1 bell pepper, diced
3 tablespoons olive oil
2 tablespoons peanut oil
8 oz. fresh lemon ricotta cheese
salt and pepper, to taste

Place the hatch chili, tomatoes and bell pepper along with the olive oil into the oven at 400 degrees and roast for 45 minutes turning occasionally to get char marks around the pepper and chili.  Remove and let cool.

Cook the fresh lima beans in boiling water for 3 minutes.  Remove and place into a mixing bowl to cool.  Shell the peanuts and drain the white beans. Add the beans to the bowl and add the peanuts, except 1 tablespoon.  Crush the tablespoon of peanuts and add to the bowl.

Dice the roasted tomatoes, bell pepper and chili and add to the mixing bowl.  Add the peanut oil and toss in the bowl to mix adding some salt and pepper to taste.

Plate the dish by spooning out a circle of ricotta cheese and spoon on the bean and vegetable mixture.

NOTE: If not using lemon ricotta, just squeeze the juice of one lemon and mix with the ricotta before platting. You must use fresh ricotta, not the container stuff that has no flavor.