Name: Giant Bean Succotash
Yield: Makes 6 servings
Ingredients: 1 cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-ounce cans butter beans, drained; Kosher salt; 2 teaspoons vegetable oil; 4 slices bacon, cut into 1/4" pieces; 1 medium onion, chopped; 2 garlic cloves, thinly sliced; 1 celery stalk, chopped; 6 cups corn kernels (from about 6 ears); 1 cup heavy cream; Freshly ground black pepper; Fresh thyme leaves (for serving)

To make this recipe vegetarian, omit the bacon and add a splash of oil.

Recipe information

Yield
Makes 6 servings

Ingredients

1 cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-ounce cans butter beans, drained

Kosher salt

2 teaspoons vegetable oil

4 slices bacon, cut into 1/4" pieces

1 medium onion, chopped

2 garlic cloves, thinly sliced

1 celery stalk, chopped

6 cups corn kernels (from about 6 ears)

1 cup heavy cream

Freshly ground black pepper

Fresh thyme leaves (for serving)

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

TagsNew England American Lima Bean White Bean Bean and Legume Vegetable Corn Bacon Cured Meat Meat Side Dinner Gluten Free Nut Free Vegetarian Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes