Anatomy of a Classic: French-Style Succotash

[Draggingtree]

French-Style Succotash

Serves 8–10

 

Ingredients
2 cups butter beans, fresh or frozen
1 tbsp. unsalted butter
½ cup (about 5 or 6 strips) thick-cut bacon, cut into ¼-inch lardons
1 small sweet onion, finely chopped
3 celery ribs, chipped into ¼-inch dice
1 medium red bell pepper, seeded and cut into ¼-inch dice
2 cups corn kernels, fresh or frozen
2 large cloves garlic, minced
4 scallions, white and green parts, finely chopped
1 cup heavy cream
2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)
1 tsp. kosher salt
½ tsp. black pepper

 

Preparation
Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they’re fresh, cook for about 4 minutes. Frozen beans will need to cook for about 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 more 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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