Succotash

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Ingredients

  • Salt, for water
  • 1 (12-ounce) bag frozen baby butter (lima) beans
  • 1 tablespoon unsalted butter
  • 9 strips of raw bacon, cut into 1/4-inch pieces
  • 3-4 tablespoons French vermouth
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 1 (12-ounce) bag frozen corn kernels
  • 4 garlic cloves, minced
  • 4 green onions, chopped
  • 1 cup cream or milk
  • 3 tablespoons chopped fresh tarragon, more for garnish
  • Salt and pepper, to taste

Directions

  1. Bring a pot of water to a boil over medium heat and add salt.
  2. Add the frozen butter beans and cook 8-10 minutes or until tender. Drain and set aside.
  3. In a skillet over medium heat melt butter and cook bacon until crispy. Remove bacon and add French vermouth to deglaze the pan.
  4. Add the onion, celery and bell pepper to the skillet.  Stir and cook until tender, about 5-7 minutes.
  5. Next, add corn, garlic and green onions to the skillet. Mix and cook about 5 minutes.
  6. Gently fold in butter beans to vegetable mixture. 
  7. Add cream, tarragon and bacon to vegetable mixture. Mix well and add salt and pepper to taste. 
  8. Reduce heat to medium low and cook uncovered around 5 minutes or until cream has thickened.
  9. Garnish with additional tarragon and serve hot.

https://www.cutco.com/learn/succotash