Southern Succotash
A summer jubilee of sweet corn, lima beans, and cherry tomatoes cooked in bacon fat — humble vegetables made rich and textured, finished with butter and herbs.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Place bacon lardons in a cold, wide skillet or cast-iron pan. Set over medium heat and cook, stirring occasionally, until the fat has rendered completely and the bacon is deeply browned and crisp — about 8–10 minutes. Scoop the bacon out with a slotted spoon onto paper towels. Leave the rendered fat in the pan.
In the same pan with the rendered bacon fat, add the onion and cook over medium heat until softened and just beginning to turn golden, about 5 minutes. Add the corn kernels and lima beans along with the thyme. Cook, stirring occasionally, until the corn is tender and starting to blister in patches and the lima beans are heated through and creamy — about 6–8 minutes.
Add the garlic and halved cherry tomatoes to the pan. Cook just 2 minutes — enough for the tomato skins to just begin to blister and split without losing their shape. Remove from heat. Add the cold butter and swirl the pan to melt and emulsify it into the vegetables. Season generously with salt and pepper. Scatter the torn basil and crumble the reserved crisp bacon over the top. Serve immediately.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.