Scott Varnedoe

Restaurant IPO - Baton Rouge, LA

Scott Varnedoe serves this traditional Southern side with his crackling-crusted scallops.


  • 1/4 cup olive oil
  • 1 large yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 smoked ham hock
  • 3 strips bacon, diced
  • 2 cups chicken or duck stock
  • 1 cup canned beans, such as butter, lima, navy, red, or black-eyed peas, or a combination of these
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Chile flakes to taste
  • Creole seasoning to taste
  • Pepper to taste


To make the succotash, add the olive oil to a medium pot over high heat. Add the onions, red peppers, celery, garlic, ham hock, and bacon. Sauté until the vegetables are tender, about 5 minutes. Add the stock, lima beans, navy beans, black-eyed peas, red kidney beans, bay leaves, rosemary, and thyme. Season to taste with the chile flakes, creole seasoning, and pepper. Bring to a low simmer and continue cooking over low heat for 45 minutes. Keep warm until needed.


4 servings as a side