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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