French-Style Succotash
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 cups butter beans (fresh or frozen)
- 1 tablespoon unsalted butter
- 1⁄2 cup thick-cut bacon (about 5 or 6 strips cut into 1/4-inch lardons)
- 1 small sweet onion, finely chopped
- 3 celery ribs, chopped into 1/4 inch dice
- 1 medium red bell pepper, seeded and cut into 1/4 inch dice
- 2 cups corn kernels (fresh or frozen)
- 2 large garlic cloves, minced
- 4 scallions, white and green parts, finely chopped
- 1 cup heavy cream
- 2 tablespoons fresh tarragon, roughly chopped (plus extra for garnish)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
directions
- Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
- Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
- Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
- Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
- Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
- Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.