Succotash, a popular dish during the Great Depression due to its inexpensive ingredients, can be delicious when using fresh summer shelling beans and ripe cherry tomatoes. To make it a little more decadent add fried bacon or crunchy pancetta!
- 1 pound fresh fava beans or other shell beans in pod or 1 cup frozen baby lima beans
- 1/4 pound bacon or pancetta, about 4 slices (optional)
- 2 Tbsp olive oil
- 1 small Walla Walla 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
- 1/4 cup packed small fresh arugula leaves
- If using fresh fava beans, shell and blanch beans. Cool in cold running water or an ice bath to stop cooking and remove the outer skins. Set aside.
- In a large skillet fry bacon or pancetta over moderate heat until crisp. Drain on paper towels and crumble. Remove all but 1 tablespoon of fat.
- Add 1-tablespoon olive oil and chopped onion, tossing to cook until just soft. Add garlic, beans and corn and cook for 1 to 2 minutes tossing to incorporate.
- Add tomatoes and vinegar, stirring until tomatoes are just heated through. Remove from heat and stir in half crumbled bacon.
- Allow to cool until room temperature, then sprinkle with olive oil, stir in basil and arugula, add salt and pepper to taste and additional vinegar.
- Sprinkle with remaining bacon prior to serving.
Adapted from Smitten Kitchen.com