Giant Bean Succotash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- kosher salt
- 1 cup heavy cream
- freshly ground black pepper
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, thinly sliced
- 1 cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-ounce cans butter beans, drained
- 4 slices bacon, cut into 1/4" pieces
- 1 celery stalk, chopped
- 6 cups corn kernels (from about 6 ears)
- fresh thyme leaves (for serving)
- Carbohydrate 47 g(16%)
- Cholesterol 67 mg(22%)
- Fat 26 g(40%)
- Fiber 6 g(25%)
- Protein 11 g(21%)
- Saturated Fat 12 g(60%)
- Sodium 624 mg(26%)
- Calories 460
Preparation If using dried beans, place in a large pot and add water to cover by 2". Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are tender, 1 1/2-2 hours; season with salt. Let cool; drain. 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. 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.
Preparation If using dried beans, place in a large pot and add water to cover by 2". Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are tender, 1 1/2-2 hours; season with salt. Let cool; drain. 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. 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.
