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