Succotash.
Having dinner with friends is always a wonderful treat. This weekend was just that. Wonderful dinner with great friends, lots of laughs, and excellent food.
All the children 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 liked it.
The search began in my mind and on my blog for the famous ” bean” dinner.
As you may have noticed, 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 ended, and we still could not find or place 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 review all my pictures of all the dishes I took.
Because I do not take many 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 discovered I had taken pictures of a few of my meals besides the bean dish, Succotash, but never shared them on my blog.
I do not know what happened, but a few meals are sitting in my folder and I never shared.
Tonight I want to start by publishing the famous “beans” Succotash, which, by the way, it was pretty good.
I served it with Cranberry, Chestnut Couscous, and bone-in Pork Chops.
I remember it was pretty good, and I was surprised at how great all the flavors blended.
If you enjoy this delicious Succotash recipe, look at my other recipes.
Spezzatino Of Beef With Potatoes And Onions
Quiche Surprise – Everything Goes
Grits – A Classic Southern Breakfast
Succotash
Ingredients
- 2 slices bacon 2 slices cut crosswise into 1/4 inch thick bacon
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 2 cups corn 2 cups fresh kernels of corn
- 1 lbs lima beans 1 pound fresh or fozen lima beans
- 1 ounces lima beans 1 (10 ounces) package frozen baby lima beans
- 0.5 cup red bell pepper 1/2 cup diced green adn red bell pepper
- 1 scallions 1 bunch cut crosswise into 1/3 inch thick scallions
- 0.75 cup heavy cream 3/4 cup heavy cream
- 0.25 cup water 1/4 cup water
- 0.5 tsp salt 1/2 teaspoon salt
- 0.5 tsp ground pepper 1/2 teaspoon ground pepper
Instructions
- 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.
Nutrition
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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