For the peanuts & butterbeans:
1 1/2 lbs. smoked ham hocks
6 cups water
1 cup apple cider vinegar
1/4 cup light brown sugar
1/2 tsp. crushed red pepper flakes
3 Tbs. kosher salt
8 oz. shelled green peanuts, skins removed
8 oz. fresh butterbeans
For the succotash:
2 1/2 Tbs. unsalted butter, divided
1/4 cup small dice yellow onion
1 Tbs. finely chopped garlic
2 oz. dry white wine
1 Tbs. kosher salt
1 tsp. black pepper
1/4 cup small dice zucchini
1/2 cup small dice yellow squash
1/2 cup small dice tomato
1/2 cup fresh corn kernels
1/3 tsp. finely chopped basil
1/3 tsp. finely chopped thyme
1/3 tsp. finely chopped oregano
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
For the peanuts & butterbeans:
Combine the first six ingredients in a large pot over medium-high heat. Bring to a simmer. Reduce the heat to low and simmer for one hour. Divide the hot liquid and hocks between two medium saucepans. Bring both to a simmer. Add the peanuts to one pot and the butterbeans to the other. Simmer both on medium-low heat until tender, about 45 minutes. Drain and reserve.
For the succotash:
Heat two tablespoons of the butter in a large frying pan over medium-high heat. Add the onion and garlic. Reduce the heat to medium. Cook, stirring constantly, until they become translucent, four to five minutes. Add the white wine and the cooked butterbeans. Reserve a tablespoon of the cooked peanuts and add the rest. Stir in half of the salt and pepper. Continue cooking for three to four minutes. Add the zucchini and yellow squash and cook for two to three minutes. Add the tomatoes and corn and cook for two to three more minutes. Turn off the heat. Add the basil, thyme, oregano, remaining salt and pepper, and remaining half-tablespoon of butter and combine well. The succotash can be served hot or at room temperature. Garnish with the cheese, parsley, chives, and reserved peanuts.
