Succotash with Fennel and Scallions
By Keith DresserPublished on May 12, 2015
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
1 (15-ounce) can cannellini beans, 2 tablespoons liquid reserved, rinsed2 teaspoons lemon juice 3 tablespoons unsalted butter 4 scallions, white and green parts separated and sliced thin on bias1 fennel bulb, cut into ¼-inch piecesSalt and pepper 2 garlic cloves, minced¼ teaspoon ground fennel 4 ears corn, kernels cut from cobs (3 cups)
Before You Begin
Do not use frozen or canned corn in this dish.
Instructions
- Stir reserved bean liquid and lemon juice together in small bowl; set aside. Melt butter in 12-inch nonstick skillet over medium-high heat. Add scallion whites, fennel, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and ground fennel and cook until fragrant, about 30 seconds.
- Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in scallion greens, and season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
1 (15-ounce) can cannellini beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lemon juice
3 tablespoons unsalted butter
4 scallions, white and green parts separated and sliced thin on bias
1 fennel bulb, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
¼ teaspoon ground fennel
4 ears corn, kernels cut from cobs (3 cups)
Ingredients
1 (15-ounce) can cannellini beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lemon juice
3 tablespoons unsalted butter
4 scallions, white and green parts separated and sliced thin on bias
1 fennel bulb, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
¼ teaspoon ground fennel
4 ears corn, kernels cut from cobs (3 cups)
Ingredients
1 (15-ounce) can cannellini beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lemon juice
3 tablespoons unsalted butter
4 scallions, white and green parts separated and sliced thin on bias
1 fennel bulb, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
¼ teaspoon ground fennel
4 ears corn, kernels cut from cobs (3 cups)
Why This Recipe Works
We wanted a simple side dish made with crisp, sweet fresh corn and creamy beans. For the corn, crisp kernels fresh from the cob were the only option for this dish. For the beans, we used canned butter beans instead of limas as they were superquick and had a creamy consistency and pleasant mild flavor. Some of the canning liquid from the beans created a “sauce” that bound the succotash’s ingredients together, creating a dish with a cohesive texture.
Before You Begin
Do not use frozen or canned corn in this dish.
Instructions
- Stir reserved bean liquid and lemon juice together in small bowl; set aside. Melt butter in 12-inch nonstick skillet over medium-high heat. Add scallion whites, fennel, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and ground fennel and cook until fragrant, about 30 seconds.
- Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in scallion greens, and season with salt and pepper to taste. Serve.
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