French Style Succotash Recipes

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FRENCH-STYLE SUCCOTASH



French-Style Succotash image

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.

Provided by Bren in LR

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 291.4, Fat 17.5, SaturatedFat 9.3, Cholesterol 50.7, Sodium 550.9, Carbohydrate 30, Fiber 5.2, Sugar 1.5, Protein 7.5

EASTERN SHORE SUCCOTASH



Eastern Shore Succotash image

This is the real thing--the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth--no sausage, no bacon--just beans and corn in their full glory.

Provided by Chef Kate

Categories     Corn

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 ears corn (as fresh as possible)
1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled
3 tablespoons unsalted butter
1/2 lemon, juice of
fresh ground black pepper, to taste

Steps:

  • Put the beans in a saucepan and add water just to cover and lightly salt the water.
  • Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
  • Shuck the fresh corn.
  • Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
  • Add the corn to the beans and simmer for ten more minutes.
  • Remove from heat, season with butter, lemon juice, salt and pepper.
  • Eat immediately.
  • Summer on the Chesapeake.

Nutrition Facts : Calories 195.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 22.9, Sodium 32.6, Carbohydrate 25.6, Fiber 4.1, Sugar 2, Protein 5.2

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