Recipe by IngridH
I recently took a cooking class, and this was one of the recipes we made. I've changed it up a bit to use ingredients I keep on hand most of the time. This is a quick and easy side dish, and goes well with chicken, pork or seafood.
Top Review by KateL
This is a special succotash, not your Mom's succotash. There is a complex blend of flavors, but this is a very labor-intensive side dish. I categorize it as "If I made this for you, I must love you very much!" The end result tasted sublime. Shallots vary greatly in size; mine yielded about 3/4 cup of minced product. Per Cooks Illustrated, 1 medium shallot yields 3 tablespoons of minced product. Was my dish ruined? No, but the shallot taste was quite noticeable instead of subtle. Other choices I made, to please myself: I used baby lima beans and Silver-Queen-type corn. DH, our resident succotash maven, would have preferred the largest lima beans I could have found and would have increased the proportion of them in the dish. Although the sauce was tasty, I was not wowed by it; it didn't "crown" the recipe as I expected it to, given all the special attention. It needed to thicken more, I think. Ahem, we were hungry... Made for Please Review My Recipe tag game.
- 4 slices bacon, chopped
- 1 shallot, minced
- 3⁄4 cup lima beans, thawed if frozen, drained if canned
- 3⁄4 cup red bell pepper, chopped in small dice
- 3⁄4 cup corn kernel, thawed if frozen, drained if canned
- 2 garlic cloves, minced
- 1⁄4 cup dry white wine (something good enough to drink, but not fancy)
- 1⁄4 cup chicken stock
- 3⁄4 cup cream
- 1⁄4 cup grated parmesan cheese
- salt and pepper
Directions See How It's Made
- Place the bacon in a cold skillet, and begin to cook over medium low heat to render the fat.
- Once the bacon is cooked through, but not crispy, add the shallot, Lima beans, bell pepper, and corn.
- Cook until the shallot begins to soften, about 5 minutes.
- Add the garlic, and continue cooking for a few more minutes, making sure not to burn the garlic.
- Add the wine, and cook until it is nearly evaporated.
- Add the chicken stock, and cook until it's reduced by half.
- Add the cream, and cook for a few more minutes, until it starts to thicken slightly.
- Remove from the heat, add the cheese, and stir to combine.
- Taste the sauce, and add salt and pepper to taste.
- Serve immediately.