The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Summer Garden Succotash Gratin with Ritz Crust


3 tablespoons butter

¼ cup olive oil, divided

1 small yellow onion, diced

3 garlic cloves, minced

1 large green bell pepper, diced

3 cups fresh corn kernels

¼ pound green beans

¼ pound yellow wax beans

2 cups butter beans

1 cup purple hull peas

1 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

¼ cup vegetable stock

1 (14½-ounce) can diced tomatoes

2 tablespoons chopped curly parsley

2 tablespoons chopped chives

1 cup heavy cream

2 large eggs

1 cup grated white cheddar cheese

¾ cup Ritz cracker crumbs

¼ cup grated Parmesan cheese


  1. Preheat oven to 400 degrees and position a rack in the center. In a large, deep skillet over medium heat, melt butter with 2 tablespoons oil. Add onion and garlic and cook, stirring frequently, until softened. Add next 7 ingredients and season with salt and pepper. Cook, stirring frequently, until beans are tender but still have some texture. Add stock and tomatoes and simmer until liquid has reduced. Transfer mixture to a large baking dish and set aside to cool to room temperature.
  2. Once the vegetables have cooled, stir in parsley, chives, cream, eggs, and cheddar. In a small bowl, toss Ritz crumbs with Parmesan cheese and remaining 2 tablespoons oil. Season topping with salt and pepper, then sprinkle over succotash. Bake until bubbling hot and crust is golden, about 15 to 20 minutes. Set aside for 10 minutes before serving.

From Durham’s Ultimate Seafood Joint.

Print Recipe