Having dinner with friends is always a wonderful treat. This week-end was just that. Wonderful dinner with great friends, lots laughs and wonderful food. All the children’s were having a ball running, jumping, playing and screaming around us. A whole lot of fun.
Somehow the conversation about food came up, and I was asked about a” bean” dinner I made months ago. They remembered how good it was, and even their daughter got into the conversation as she commented how much she really liked it.
The search began on my mind and on my blog for the famous ” bean” dinner. As you may have notice beans are nowhere to be found in my cooking. The only time I eat or prepare beans is in a Cassoulet. Dish typical of France which takes hours to prepare hence I have not prepared it in a long time.
Therefore the search continued… I could not remember the name, let alone what kind of beans I used… The evening came to an end, and we still could not find or remember the famous dish.
Fast forward to the next day. Sitting at my computer while still having a mental blank. As a result I decided to go over all my pictures of all the dishes I took. Because I do not take a lot of pictures, I do not erase them either. With that said, the search began. And search I did, and did… Eureka!! Found it!!! Succotash.
Consequently I found out that besides the bean dish, Succotash, is that I have taken pictures also of a few of my meals but never share them on my blog. Do not know what happened, but there a few meals that are sitting on my folder and never shared. Tonight I want to start by publishing the famous “beans” Succotash which by the way it was quite good.
I served it with Cranberry, Chestnut Couscous and bone in Pork Chops. I do remember that it was quite good and I was surprised how great all the flavors blended together.
- 45 mins total
- 10 mins prep
- 35 mins cook
- serves 6
2 slices cut crosswise into 1/4 inch thick bacon
1 tablespoon unsalted butter
2 cups fresh kernels of corn
1 pound fresh or fozen lima beans
1 (10 ounces) package frozen baby lima beans
1/2 cup diced green adn red bell pepper
1 bunch cut crosswise into 1/3 inch thick scallions
3/4 cup heavy cream
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground pepper
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat.
Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes.
Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes
Stir in bacon, scallion greens, and salt and pepper to taste.
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