FRENCH SUCCOTASH

French Succotash 

◦ 2 cups butter beans, fresh or frozen

◦ 1 tbsp. unsalted butter

◦ 1/2 cup (about 5 or 6 strips) thick-cut bacon, cut into 1/4-inch lardons

◦ 1 small sweet onion, finely chopped

◦ 3 celery ribs, chopped into 1/4-inch dice

◦ 1 medium red bell pepper, seeded and cut into 1/4-inch dice

◦ 2 cups corn kernels, fresh or frozen

◦ 2 large cloves garlic, minced

◦ 4 scallions, white and green parts, finely chopped

◦ 1 cup heavy cream

◦ 2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)

◦ 1 tsp. kosher salt

◦ 1/2 tsp. black pepper

PREPARATION

Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they’re fresh, cook for about 4 minutes. Frozen beans will need to cook for about 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.

Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.

Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally. Gently fold in the butter beans, then add cream, tarragon, salt, and pepper. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.

Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.