Giant Bean Succotash

Recipe source: Bon Appetit - August 2013
Giant Bean Succotash
Giant Bean Succotash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-oz. cans butter beans, drained

  • Kosher salt

  • 2

    tsp. vegetable oil

  • 4

    slices bacon, cut into 1/4" pieces

  • 1

    medium onion, chopped

  • 2

    garlic cloves, thinly sliced

  • 1

    celery stalk, chopped

  • 6

    cups corn kernels (from about 6 ears)

  • 1

    cup heavy cream

  • Freshly ground black pepper

  • Fresh thyme leaves (for serving)

Directions

1. If using dried beans, place in a large pot and add water to cover by 2 inches. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are tender, 1 1/2 to 2 hours; season with salt. Let cool; drain. 2. Heat oil in a large skillet over medium heat; add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Add onion and garlic and cook, stirring often, until soft, 5-8 minutes. Add celery and corn and cook, stirring often, until soft, about 4 minutes. 3. Add cream and bring to a boil, reduce heat and simmer, stirring often, until reduced by half, about 3 minutes. Add beans and cook until warmed through, about 2 minutes; season with salt and pepper. Top with thyme.

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