Southern Succotash

Ingredients

Equipment Needed

• •12-inch skillet (cast iron preferred)
• •Slotted spoon
• •Sharp knife for corn removal

Instructions

1. 1

   Render the bacon

   Place bacon pieces in a large cold skillet. Set over medium heat and cook slowly, stirring occasionally, until the fat renders and the bacon turns golden and crisp, about eight to ten minutes. The slow start prevents the exterior from burning before the fat melts. Listen for the gentle sizzle that tells you the temperature is right.

   Starting bacon in a cold pan allows the fat to render slowly and evenly. Rushing this step gives you chewy, greasy bacon instead of crisp, flavorful bits.
2. 2

   Sauté the aromatics

   Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the skillet. Add the diced onion and bell pepper to the bacon fat. Cook over medium heat, stirring occasionally, until softened and the onion turns translucent, about five minutes. The edges should just begin to turn golden. Add the garlic and cook until fragrant, about thirty seconds more.

3. 3

   Add the corn and beans

   Add the corn kernels and butter beans to the skillet. Stir to coat everything in the bacon fat and aromatics. If using fresh corn, you'll hear it pop and sizzle as it hits the hot pan. Cook for two to three minutes, stirring frequently, until the vegetables begin to brighten and the corn smells sweet.

   When cutting corn from the cob, stand the ear in a shallow bowl to catch the kernels. After cutting, scrape the cob with the back of your knife to extract the milky starch. Add this to your succotash for extra body.
4. 4

   Simmer until tender

   Pour in the broth and add the salt, black pepper, and cayenne. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, until the butter beans are completely tender and the liquid has reduced by about half, fifteen to twenty minutes. The mixture should look saucy but not soupy.

5. 5

   Finish with butter

   Remove the skillet from heat. Add the butter and stir until it melts and creates a glossy sheen over everything. The butter rounds out the smoky bacon fat and adds richness that makes people ask for your recipe. Taste and adjust salt as needed.

6. 6

   Add bacon and herbs

   Return the reserved bacon to the skillet along with the parsley and chives. Fold gently to distribute. Transfer to a warm serving bowl and bring to the table immediately, or hold covered for up to an hour in a low oven.

   Adding the bacon at the end preserves its crispness. Mixed in earlier, it would soften and lose that textural contrast that makes the dish interesting.

Chef Tips

• •Fresh corn in season is incomparable, but good frozen corn works well the rest of the year. Look for brands that freeze corn within hours of harvest. Avoid canned corn entirely.
• •Butter beans and lima beans are the same thing, sold under different names depending on where you shop. Frozen beans are more reliable than canned, which tend toward mushiness.
• •For a vegetarian version, substitute two tablespoons of butter for the bacon and add a quarter teaspoon of smoked paprika to echo that smoky depth. It won't be the same, but it will be good.
• •A splash of heavy cream stirred in at the end transforms this into something almost sinful. Use restraint. Two tablespoons is enough.

Advance Preparation

• •Succotash can be made up to two days ahead and refrigerated. Reheat gently over medium-low heat, adding a splash of broth if it seems dry. Reserve the fresh herbs and bacon to add after reheating.
• •For potlucks, transport in a slow cooker set to warm. The dish holds beautifully for two to three hours without suffering.
• •The bacon can be cooked and the vegetables prepped the morning of serving. Store separately in the refrigerator and assemble when ready to cook.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)