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Fava Bean and Corn Succotash

Serves: Makes 6 servings

Ingredients:

  • 4 thick slices apple woodÐsmoked bacon, cut into
  • 1-inch pieces
  • 3 pounds fresh fava beans
  • 2 ears corn
  • 3 tablespoons unsalted butter
  • 4 green onions, white and pale green parts only, coarsely chopped
  • Kosher or sea salt and freshly ground black pepper
  • ½ cup water


Procedures:

Moist fava beans can substitute for lima beans in an old-fashioned succotash, although the window of opportunity is brief. Fava beans typically leave the stage just when corn is coming on, in early summer, so reach for this recipe during those few weeks when they overlap. Nuggets of crisp, smoky bacon keep the succotash from being too sweet. Serve with pork ribs or chops, grilled salmon, or grilled flank steak.
  1. Put the bacon in a large cold skillet and set over moderately low heat. Cook, turning the bacon often with tongs, until the pieces are crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels. Discard the fat, rinse the pan, and set aside.


  2. Remove the fava beans from their pods. Bring a large pot of water to a boil over high heat. Prepare a bowl of ice water. Add the fava beans to the boiling water and boil for 1 minute, or a little longer if the beans are large. Drain in a sieve or colander, then transfer to the ice water to stop the cooking. When the beans are cool, drain them again. To peel them, pierce the skin with your fingernail; the inner bean should slip out easily.


  3. Husk the corn and cut the kernels away from the cobs with a large knife.


  4. Return the skillet to moderate heat and melt the butter. Add the green onions and cook, stirring, until softened, about 1 minute. Add the fava beans and corn, season with salt, and stir to mix. Add the water and bring to a simmer. Cover, adjust the heat to maintain a simmer, and cook until the fava beans and corn are tender, 5 to 7 minutes. Add a little more water if necessary to keep the mixture juicy.


  5. Uncover, stir in the bacon, and add several grinds of pepper. Cook, stirring, until the bacon is hot. Add a touch more water if needed, or raise the heat to concentrate the juices if necessary. The succotash should be moist but not soupy. Serve immediately.

by Sur La Table & Andrews McMeel Publishing

 
 
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