Recipe: Lexington chef’s soybean succotash

soybean succotash featuring veggies in a dish
Bon appetit, Lexingtonian. | photo by AppHarvest

Chef Jonathan Lundy is the creative force behind Corto Lima, and the former Lexington favorite, Jonathan’s. Today he’s sharing with us a throwback recipe from the Jonathan at Gratz Park days — Soybean Succotash. For those of you not familiar, Jonathan’s was a fine-dining staple at The Gratz Park Inn from 1998-2014.

This vegetable-based side dish will turn back time + can also be found in his cookbook, Jonathan’s Bluegrass Table: Redefining Kentucky Cuisine

We think you should give it a try at home. Here’s what you need to get started.

But first, grab your ingredients the local way by stopping by the Lexington Farmer’s Market or Kroger.

Soybean Succotash
Makes 6-8 servings 

  • 1 cup frozen shelled soybeans (edamame)
  • 1 cup fresh corn from the cob
  • 1 cup vine-ripened tomatoes
  • 1/2 cup caramelized onions
  • 1/2 cup diced zucchini
  • 1 tbsp. butter
  • 1 tbsp. salt
  • 1/2 tbsp. freshly ground pepper
  • Fresh parsley for garnish
  • Fresh ground pepper, as needed

How to prepare the meal yourself

Step 1

Toast the outside of tomatoes with a brûlée torch to get a light char on the outside. If that’s not available, use tongs to toast and char the tomatoes over an open flame on a gas stove, or skip completely.

Step 2

Place all of the ingredients in a small sauté pan and heat throughout on medium heat. Garnish with fresh parsley and serve