summer succotash with bacon and croutons

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Summer Succotash with Bacon and Garlic Croutons
Adapted, barely, from Gourmet

I tossed this dish with garlic croutons (below). You could cut the pieces of bread thinner (into 6 1/3-inch slices), and spoon the succotash over it (Gourmet’s suggestion). Two other ideas: nixing the bread, and make this into a pasta or farro salad with some additional vinegar and oil for “dressing”.

Serves 6, 4 as a main

1 pound fresh shell beans in pod or 1 cup frozen baby lima beans (I used 1/2 pound fresh cranberry beans, 1/2 pound fresh lima beans)
1/4 pound bacon (about 4 slices)
1 1/2 tablespoons olive oil
1 small Vidalia onion or other sweet onion, chopped
1 large garlic clove, minced
3/4 pound cherry tomatoes (about 1 1/2 pints), halved
Fresh kernels from 4 ears corn
1 tablespoon sherry vinegar, plus more to taste
1/4 cup packed small fresh basil leaves (I used less)
1/4 cup packed small fresh arugula leaves (I used more)

Shell fresh beans if using. In a small saucepan of boiling salted water cook beans over moderate heat, stirring occasionally, until just tender, about 5 minutes for fresh or frozen lima beans, 20 to 25 for fresh cranberry beans. In a sieve drain beans and rinse under cold running water to stop cooking. Set aside.

In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet. Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until just softened. Add garlic and cook for 1 minute more. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in cooked beans and half of bacon. Cool succotash to room temperature and gently stir in basil and arugula, and salt, pepper and additional sherry vinegar to taste. Toss with croutons (below, if using) and sprinkle with remaining bacon before serving.

Garlic Croutons

1 garlic clove, peeled and halved
1 round loaf crusty bread
2 tablespoons extra-virgin olive oil
Salt

Cut three 1-inch-thick slices from middle of loaf and brush bread with oil. Lightly oil a well-seasoned ridged grill pan and heat over moderately high heat until hot but not smoking. Grill bread until golden brown on both sides. Alternately, you can run toasts under the broiler for a minute. Remove from heat and immediately rub bread both sides with cut side of garlic and sprinkle with salt. Cut into cubes and toss into succotash.


summer succotash with bacon and croutons was originally published on smittenkitchen.com

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