I love succotash, but have never made it before. My impression of succotash is basically a bunch of beans (lima beans are crucial), corn and other bits. I decided that for my interpretation, bacon would be a key element. Cause I mean, really, when does bacon not play a crucial role? I really wanted fava beans to be involved in this as well, but I couldn’t find any. If you have the opportunity to buy some fava beans – do it. They’re brilliant. But your succotash will survive without them, so if you can’t find fava beans either, don’t be discouraged. It will be great.

ingredients

Lima beans (I used frozen. it worked)
corn, fresh if you can get it
peas (frozen, or preferably, whatever fresh variety you can manage)
1 leek
tarragon
parsley
olive oil
1 clove garlic
salt & pepper
2 thick strips of bacon

corn

Start by putting a large pot of water to boil. If you are using fresh beans or peas, throw them in the water until they are tender (fresh beans 15 – 20 minutes, peas just a few minutes). If using frozen veg, throw that in the water at the end. Keep in mind. We don’t want mushy veg, just tender. When the veggies are ready, drain them in a colander and rinse in cold water to stop the cooking.

While all that business is going on, shuck the corn and cut the kernels off of the cob. I used 4 ears of white corn.

chopped leeksChop up the garlic, leek, tarragon and parsley. I don’t have exact measurements for any of this. Just grab a bunch and chop.

rendering bacon fat

 

Heat a little olive oil in a large pan and start rendering the bacon fat by cutting up the bacon strips and cooking them in the skillet over medium-low heat until crispy. You’ll need to turn them at least once. When the bacon is crispy, remove the bacon strips and most of the bacon grease, reserving both separately for later.

leeks

 

 

Add the leek and garlic to the pan, cooking in the remaining bacon grease. (mmmm. bacon)

 

final in pan

 

When the leeks are nice and softened, throw in the corn. Add in some of the reserved grease as you find you need or want it. Cook the corn until all the starchiness is gone and you can continue to cook until the sugar in it starts to caramelize, if you like. Then add in the green veg from the colander, along with the remaining herbs (and more bacon grease, if necessary.) Dice the reserved bacon and throw that in with the lot. Cook until everything is hot and to the degree of crunchines/tenderness you like. Season with salt and pepper and serve!

 


Summer Succotash
 
Recipe By:
Ingredients
  • Lima beans (I used frozen. it worked)
  • corn, fresh if you can get it
  • peas (frozen, or preferably, whatever fresh variety you can manage)
  • 1 leek
  • tarragon
  • parsley
  • olive oil
  • 1 clove garlic
  • salt & pepper
  • 2 thick strips of bacon
Instructions
  1. Start by putting a large pot of water to boil. If you are using fresh beans or peas, throw them in the water until they are tender (fresh beans 15 - 20 minutes, peas just a few minutes). If using frozen veg, throw that in the water at the end. Keep in mind. We don't want mushy veg, just tender. When the veggies are ready, drain them in a colander and rinse in cold water to stop the cooking.
  2. While all that business is going on, shuck the corn and cut the kernels off of the cob. I used 4 ears of white corn.
  3. Chop up the garlic, leek, tarragon and parsley. I don't have exact measurements for any of this. Just grab a bunch and chop.
  4. Heat a little olive oil in a large pan and start rendering the bacon fat by cutting up the bacon strips and cooking them in the skillet over medium-low heat until crispy. You'll need to turn them at least once. When the bacon is crispy, remove the bacon strips and most of the bacon grease, reserving both separately for later.
  5. Add the leek and garlic to the pan, cooking in the remaining bacon grease. (mmmm. bacon)
  6. When the leeks are nice and softened, throw in the corn. Add in some of the reserved grease as you find you need or want it. Cook the corn until all the starchiness is gone and you can continue to cook until the sugar in it starts to caramelize, if you like. Then add in the green veg from the colander, along with the remaining herbs (and more bacon grease, if necessary.) Dice the reserved bacon and throw that in with the lot. Cook until everything is hot and to the degree of crunchines/tenderness you like. Season with salt and pepper and serve!