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From the June/July 2016 issue of Garden and Gun magazine. Created by the southern chef Jennifer Hill Booker. Take care when chopping the vegetables to make them uniform and this will make it a more beautiful dish.
- Ready In:
- 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
- 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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