Sweet Summer Black Eye Pea and Corn Succotash

Black Eyed Peas Succotash

Servings: 10 Servings
Level of Difficulty: Easy
PPreparation Time: 10 minutes
Cook Time: 18 minutes

Sweet Summer Black Eye Pea and Corn Succotash


  • ½ cup Nakano Natural Rice Vinegar
  • ½ cup Honey
  • 1Tbsp Fresh thyme, minced
  • 1 - 15.5 oz. can Black eyed peas, drained, rinsed
  • 1 ½ cup (3 ears) Fresh corn, cut off the cob
  • 4 Tbsp Butter, unsalted, softened
  • ¾ cup or 1 each Red bell peppers, ¼” dice
  • ¾ cup or 1 each Yellow bell peppers, ¼” dice
  • 1 ½ cups Edamame
  • 1 cup Green onions, sliced very thinly
  • 1 ½ Tbsp Nakano Natural Rice Vinegar
  • 1 Tbsp Tabasco chipotle sauce
  • Black pepper (to taste)
  • Sea salt (to taste)


  1. In a large sauté pan combine the Nakano Natural Rice Vinegar, honey and fresh thyme. Bring to a simmer and reduce sauce until thick and syrupy, about 8-10 minutes.
  2. Add the black eyed peas and corn, stir to coat well. Heat, stirring often over medium heat until the vegetables are heated through, about 5 minutes.
  3. Fold in the butter, red bell peppers, yellow bell peppers, edamame, green onions, Nakano Natural Rice Vinegar and chipotle Tabasco, lower the heat and cook until butter is melted. Season with salt and pepper and more Nakano Natural Rice Vinegar.
Serving Size: ½ cup