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Giant Bean Succotash

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Recipe source: Bon Appetit - August 2013

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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)

Details

Servings 6

Preparation

Step 1

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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