Draggingtree Posted September 14, 2016 Share Posted September 14, 2016 French-Style Succotash Serves 8–10 Ingredients2 cups butter beans, fresh or frozen1 tbsp. unsalted butter½ cup (about 5 or 6 strips) thick-cut bacon, cut into ¼-inch lardons1 small sweet onion, finely chopped3 celery ribs, chipped into ¼-inch dice1 medium red bell pepper, seeded and cut into ¼-inch dice2 cups corn kernels, fresh or frozen2 large cloves garlic, minced4 scallions, white and green parts, finely chopped1 cup heavy cream2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)1 tsp. kosher salt½ tsp. black pepper PreparationBring 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. http://gardenandgun.com/node/9229 Link to comment Share on other sites More sharing options...
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