Frank Stitt’s Succotash

Yields
Serves 4

Recipe by Chef Frank Stitt of Highlands Bar and Grill in Birmingham

½ small red onion, cut into 1-inch-thick slices

1 cup cooked butterbeans, Lady peas, or Sea Island Red peas

2 tomatoes, seeded and cut into ¼-inch dice

2 ears corn, shucked, boiled for 4 minutes, and kernels cut off the cob

½ small shallot, finely minced

4 sprigs dill fronds, coarsely chopped

Several chives, finely chopped

1 tablespoon sherry vinegar

Kosher salt and freshly ground white pepper

3 tablespoons olive oil, plus more for drizzling if desired

Prepare a hot grill or preheat broiler. Grill or broil onion slices, turning once, until lightly charred on both sides, about 3 to 4 minutes per side. Let cool, then cut into ¼-inch dice.
In a large bowl, combine the charred onion, butterbeans or field peas, tomatoes, corn, shallot, dill, and chives.
Stir in sherry vinegar and season with salt and pepper. Stir in olive oil, taste, and adjust seasoning as needed.

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