Corn and Shell Bean Succotash

This recipe serves:  4 6 8

5 ears of corn (Butter & Sugar or Silver Queen), shucked
1 pound of shell beans (also called cranberry beans)
2 cups chicken stock or water
1 ounce salt pork, rind removed and finely diced
1/2 large onion,sliced
1 teaspoon sugar
salt to taste
freshly ground black pepper
1. Cut the corn off the cob and reserve. Shell the beans and reserve.

2. Cook the salt pork in a saucepan over medium-high heat until browned. Add the onions and sauté until they start to brown. Add the shell beans and water and cook for 10 minutes until the beans are nearly done. Add the corn and sugar and cook 5 more minutes until the beans and corn are done. Add salt and pepper to taste. If the liquid is too low, add more water or some chicken stock. The succotash should have the consistency of a thick soup. Adjust the seasoning to taste.

Note: The sizes of corn kernels and shell beans vary, make sure you have twice as much corn as shell beans in the final mixture.

Serving Size: about 3/4 cup (side dish)

SEE ALL THE FACTS

• Print this recipe
• Email to a friend