My version of succotash for Thanksgiving
So many people rely on their favorite Thanksgiving recipes it almost seems pointless to put out any new ones. But sometimes you need to shake up the same ol’, same ol’ and work in some new dishes. A couple of years ago, I starting bringing succotash to my family’s gathering, and it has unexpectedly become a hit. I had so many requests for this recipe that I decided to post it on Savoring Chicago.
Succotash (from the Naragansett word msíckquatash) is traditionally made with corn, lima beans, and other shell beans. Since lima beans aren’t popular with many people, I’ve crafted a recipe that uses edamame instead. I’ve also incorporated thin, fresh French green beans (haricots verts), but if they aren’t available, then regular green beans will do. Chopped red and/or green peppers are an option, but for my version, I’ve chosen to omit them. I use frozen corn and edamame since fresh is not readily available. This is a recipe than easily lends itself to your own adjusting. Whatever combination of corn and vegetables you ultimately combine, the creamy bacon sauce is what takes this dish over the top.
Feeds a crowd (Approximately 12–15 servings)
4-6 slices of bacon, cut crosswise into ¼-inch-wide strips
2 tablespoons unsalted butter
4 cups of fresh or frozen corn kernels
2 cups fresh or frozen edamame
1 large bag of French (or regular) green beans (haricots verts)
2 bunches scallions, sliced thin, keeping white and pale green parts separate
2 cups heavy cream
1 teaspoon salt (or to taste)
1 teaspoon black pepper
If using frozen vegetables, defrost in a colander 1–2 hours before starting.
Trim green beans, and cook in boiling water until fork tender. Drain, and transfer beans to bowl of ice water to stop cooking. After 5 minutes, remove the beans from the bowl and place on paper towels in a single layer to dry out. Blot with more paper towel to dry off further. Cut beans in 2-inch pieces, or bite-size portions. Set aside.
Cook bacon in a heavy, 10-inch or larger skillet over moderate heat. Stir occasionally, until crisp, about 7 minutes. Transfer bacon with slotted spoon to paper towels to drain. Drain off bacon fat except for about 1-2 tablespoons.
Return skillet to stovetop and add butter to the skillet. Melt over moderate heat. Next add the sliced, white scallions, and cook about 2–3 minutes, stirring occasionally.
Add 1 cup of heavy cream, and stir for 1 minute, so as to blend the browned bits from the skillet and scallions.
Add corn, edamame, and green beans. Add remaining heavy cream, salt, and pepper (to taste). Stir, then simmer uncovered, for about 20 minutes, or until cream has thickened to about half its original volume.
When almost done, stir in remaining sliced pale green scallions.
Can be served immediately or at cooled to room temperature.
Note: Green beans can be prepared the day before and refrigerated.