Giangi's Kitchen

Succotash.

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 and I have not prepared it in a long time. 

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, still having a mental blank I decided to go over all my pictures of all the dishes I took.  Luckily for  me I do not take a lot of pictures, but I do not erase them either. With that said, the search began.  And search I did, and did… Eureka!! Found it!!! Succotash.

What I found out also is that  besides the bean dish, Succotash,  is that I have taken pictures 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.

SUCCOTASH

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that’s perfect with almost any meal.

2 bacon slices (2 oz), cut crosswise into 1/4-inch-wide strips
1 tablespoon unsalted butter
2 cups fresh corn kernels (from 3 to 4 ears) or frozen
1 lb fresh lima beans in pods, shelled (1 1/2 cups), or frozen
1 (10 oz) package frozen baby lima beans, thawed
1/2 cup diced (1/3 inch) green and red bell pepper
1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate from greens
3/4 cup heavy cream
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon black 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.