Succotash with Poblano, Bacon, and Cilantro
By Keith DresserPublished on May 12, 2015
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
1 (15-ounce) can pinto beans, 2 tablespoons liquid reserved, rinsed2 teaspoons lime juice 2 slices bacon, chopped2 tablespoons unsalted butter 1 small onion, chopped fine½ poblano chile, cut into ¼-inch piecesSalt and pepper 2 garlic cloves, minced¼ teaspoon ground coriander 4 ears corn, kernels cut from cobs (3 cups)2 tablespoons minced fresh cilantro
Before You Begin
Do not use frozen or canned corn in this dish.
Instructions
- Stir reserved bean liquid and lime juice together in small bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate and set aside. Add butter, onion, poblano, and 1/2 teaspoon salt to fat in skillet and cook, stirring frequently, until vegetables are softened and beginning to brown, 4 to 5 minutes. Add garlic and coriander 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 cilantro, and season with salt and pepper to taste. Sprinkle with reserved bacon and serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
1 (15-ounce) can pinto beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lime juice
2 slices bacon, chopped
2 tablespoons unsalted butter
1 small onion, chopped fine
½ poblano chile, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
¼ teaspoon ground coriander
4 ears corn, kernels cut from cobs (3 cups)
2 tablespoons minced fresh cilantro
Ingredients
1 (15-ounce) can pinto beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lime juice
2 slices bacon, chopped
2 tablespoons unsalted butter
1 small onion, chopped fine
½ poblano chile, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
¼ teaspoon ground coriander
4 ears corn, kernels cut from cobs (3 cups)
2 tablespoons minced fresh cilantro
Ingredients
1 (15-ounce) can pinto beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lime juice
2 slices bacon, chopped
2 tablespoons unsalted butter
1 small onion, chopped fine
½ poblano chile, cut into ¼-inch pieces
Salt and pepper
2 garlic cloves, minced
¼ teaspoon ground coriander
4 ears corn, kernels cut from cobs (3 cups)
2 tablespoons minced fresh cilantro
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 pinto 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 lime juice together in small bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate and set aside. Add butter, onion, poblano, and 1/2 teaspoon salt to fat in skillet and cook, stirring frequently, until vegetables are softened and beginning to brown, 4 to 5 minutes. Add garlic and coriander 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 cilantro, and season with salt and pepper to taste. Sprinkle with reserved bacon and serve.
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