Dried Corn Succotash With Fresh Vegetables

Name: Dried Corn Succotash With Fresh Vegetables
Total time: 30 min
Yield: 6 servings
Ingredients: 2 slices thick bacon, diced; 2 cups canned hominy or posole (sold in Mexican groceries); 1 cup cooked large shell beans (limas or cranberry beans) or frozen lima beans; 1 cup fresh corn kernels; 1/4 pound baby green beans, cooked al dente, in 2-inch pieces; 1/4 pound cooked wax beans, in 1-inch pieces; 1 large clove garlic, minced; 1 ripe medium-size tomato, peeled, seeded and diced; 1/4 cup chicken stock; 1 tablespoon mixed chopped fresh herbs like chives, sage and thyme; Salt and freshly ground black pepper to taste; 2 tablespoons soft unsalted butter

Recipe from Larry Forgione

Adapted by Florence Fabricant

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: America Embraces Its Native Foods

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Ingredients

Yield:6 servings

2slices thick bacon, diced
2cups canned hominy or posole (sold in Mexican groceries)
1cup cooked large shell beans (limas or cranberry beans) or frozen lima beans
1cup fresh corn kernels
¼pound baby green beans, cooked al dente, in 2-inch pieces
¼pound cooked wax beans, in 1-inch pieces
1large clove garlic, minced
1ripe medium-size tomato, peeled, seeded and diced
¼cup chicken stock
1tablespoon mixed chopped fresh herbs like chives, sage and thyme
Salt and freshly ground black pepper to taste
2tablespoons soft unsalted butter

Ingredient Substitution Guide

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Preparation

Step 1
Place the bacon in a large sauté pan over low heat, and cook just until the bacon begins to color and the fat starts to render. Stir in the dried corn, shell beans, fresh corn kernels, green beans, wax beans and garlic, and cook over medium heat for 2 to 3 minutes.
Step 2
Add the tomato, stock and herbs. Simmer a minute or two, and season with salt and pepper. Remove from the heat, and stir in the butter. Serve at once.