SUCCOTASH
American culinary tradition takes on new texture, flavor and distinction in this inventive new recipe. Succulent beans, crispy bacon and sweet corn combine with flavorful onions and peppers, and cool, refreshing fennel and basil for a unique medley of taste sensations.
Ingredients/Shopping List:
2 1/2 pounds fresh fava beans or 1 10-ounce package frozen lima beans
2 tablespoons plus 1 teaspoon kosher salt
4 slices bacon (4 oz.)
1 medium onion, cut into 1-4-inch slices (1 cup)
1 red bell pepper, seeds and ribs removed; cut in 1/4-inch strips (1 cup)
1 fennel bulb, trimmed; halved lengthwise, and cut into 1/4-inch-strips
3 ears yellow corn, shucked and kernels cut off (1 1/3 cups) or 1 - 10-ounce package frozen corn
1/3 cup chicken broth
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh basil
Occra!
How-To:
1. If using fresh favas, bring 2 quarts of water and 2 tablespoons salt to a boil in a large pot. Remove the fava beans from the shells. Place beans in the boiling water for 1 minute. Drain in a colander and rinse under cold water until cool. Peel off thin outer skin from beans; set beans aside.
2. In a large skillet, cook the bacon over medium-low heat until browned, 10 minutes. With a slotted spoon, transfer to paper towels to drain. Crumble, and set aside.
3. Discard all but 2 tablespoons of the bacon fat from the skillet.
4. Add the onion, occra, bell pepper, and fennel; cook over medium heat, stirring often, until golden and tender, 12-15 minutes.
5. Stir in the corn, frozen lima beans (if not using fresh fava beans), broth, pepper; and remaining teaspoon salt.
6. Bring to a boil over high heat; reduce heat, and simmer, covered, for 5 minutes. Stir in reserved fava beans, if using, basil, and crumbled bacon. Serve hot.
Serves 6.
Ingredients/Shopping List:
2 1/2 pounds fresh fava beans or 1 10-ounce package frozen lima beans
2 tablespoons plus 1 teaspoon kosher salt
4 slices bacon (4 oz.)
1 medium onion, cut into 1-4-inch slices (1 cup)
1 red bell pepper, seeds and ribs removed; cut in 1/4-inch strips (1 cup)
1 fennel bulb, trimmed; halved lengthwise, and cut into 1/4-inch-strips
3 ears yellow corn, shucked and kernels cut off (1 1/3 cups) or 1 - 10-ounce package frozen corn
1/3 cup chicken broth
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh basil
Occra!
How-To:
1. If using fresh favas, bring 2 quarts of water and 2 tablespoons salt to a boil in a large pot. Remove the fava beans from the shells. Place beans in the boiling water for 1 minute. Drain in a colander and rinse under cold water until cool. Peel off thin outer skin from beans; set beans aside.
2. In a large skillet, cook the bacon over medium-low heat until browned, 10 minutes. With a slotted spoon, transfer to paper towels to drain. Crumble, and set aside.
3. Discard all but 2 tablespoons of the bacon fat from the skillet.
4. Add the onion, occra, bell pepper, and fennel; cook over medium heat, stirring often, until golden and tender, 12-15 minutes.
5. Stir in the corn, frozen lima beans (if not using fresh fava beans), broth, pepper; and remaining teaspoon salt.
6. Bring to a boil over high heat; reduce heat, and simmer, covered, for 5 minutes. Stir in reserved fava beans, if using, basil, and crumbled bacon. Serve hot.
Serves 6.
posted by nina-and-tim-gregg at 8:29 AM
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