Summer Succotash with Bacon and Croutons
By August 24, 2012Published:
- Yield: 6-8 Servings
Adapted from Gourmet and smittenkitchen.com
- 1 lb fresh shell beans
- 1/4 lb bacon
- 1 1/2 tablespoons olive oil
- 1/2 - 3/4 cups sweet onions chopped
- 1 large clove garlic minced
- 3/4 lb cherry tomatoes halved
- 4 ears of corn kernels cut from the cob
- 1 tablespoon sherry vinegar and more to taste
- 1/4 cup packed fresh basil or slightly less
- 1/4 cup packed arugula or slightly more
- Shell fresh beans if using. In a small saucepan of boiling salted water cook beans over moderate heat, stirring occasionally, until just tender, about 5 minutes for fresh or frozen lima beans, 20 to 25 for fresh cranberry beans. In a sieve drain beans and rinse under cold running water to stop cooking. Set aside.
- In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet. Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until just softened. Add garlic and cook for 1 minute more. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in cooked beans and half of bacon. Cool succotash to room temperature and gently stir in basil and arugula, and salt, pepper and additional sherry vinegar to taste. Toss with croutons (below, if using) and sprinkle with remaining bacon before serving.
- Garlic Croutons
1 garlic clove, peeled and halved
1 round loaf crusty bread
2 tablespoons extra-virgin olive oil
Cut three 1-inch-thick slices from middle of loaf and brush bread with oil. Lightly oil a well-seasoned ridged grill pan and heat over moderately high heat until hot but not smoking. Grill bread until golden brown on both sides. Alternately, you can run toasts under the broiler for a minute. Remove from heat and immediately rub bread both sides with cut side of garlic and sprinkle with salt. Cut into cubes and toss into succotash.
- Season: Summer