Farm Stand Succotash
|Gourmet , August 1999|
|1/4||pound||bacon (about 4 slices)|
|1||pound||beans, your choice (try fresh shell beans or snap beans. Frozen will work, too. I used fresh burgundy beans, cranberry beans, and some frozen edamame from last year’s garden.)|
|1/2||pound||cherry tomatoes (about 1 pint)|
|1||small||Vidalia onion or other sweet onion|
|1||large||garlic clove, minced|
|1 1/2||tablespoons||olive oil|
|1/4||cup||packed small fresh basil leaves|
|1/4||cup||packed small fresh arugula leaves|
|garlic croutons (optional, but delicious)|
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 and set skillet aside.
Rinse snap beans, if using, and set aside (they do not need to be pre-cooked).
Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender (5-20 minutes, depending on the bean: cranberries boiled for about 15; edamame’s were actually microwaved for just a couple of minutes). In a sieve drain beans and rinse under cold running water to stop cooking.
Cut cherry tomatoes in half. Cut corn kernels from cobs. Chop onion and mince garlic.
Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature.
Slice the basil chiffonade and tear the arugula leaves into small pieces. Stir the basil and arugula into the succotash and add salt and pepper to taste.
Serve succotash spooned over garlic croutons, topped with remaining bacon.