Savory Succotash Yield:8 servings,1⁄ 2 cup
Lima Beans
1 small bunch Thyme
1 each Bay leaf
2 cups Lima beans,fresh (or dried)
1 each Onion,halved
1 rib Celery,rough chopped
1 each Carrot,peeled,quartered
3 cups Chicken stock
1⁄ 2 teaspoon Salt
1⁄ 4 teaspoon Black pepper
1. Tie thyme and bay leaf in a bundle with kitchen twine.
2. Place lima beans,onion,celery,carrots,and herb bundle in a medium sauce pan.
3. Add enough chicken stock to cover beans. Cook over medium-low heat until the beans are tender. Season with salt and pepper. Remove the herb bundle.
Succotash:
2 strips Bacon or pancetta,diced
1⁄ 2 cup Onion,diced
2 cloves Garlic,minced
1⁄ 2 cup Red bell pepper,diced
1 small Zucchini,diced
2 ears Corn,cut off the cob
1 1⁄ 2 cups Limas,cooked
1⁄ 2 cup Reserved bean cooking liquid
1⁄ 2 teaspoon Salt
1⁄ 4 teaspoon Black pepper
Method:
1. Render the bacon in a large pot over medium heat.
2. Add onion and garlic to the pan and cook until tender.
3. Add red pepper,squash,zucchini,and corn and cook an additional 5 minutes.
4. Add lima beans and liquid. Cook an additional 5 minutes. Season with salt and pepper.
Resource
National Food Service Management Institute
The University of Mississippi