• Ingredients: 44
  • Serves: 6

Giant bean succotash with dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-ounce cans butter beans, drained, kosher salt, vegetable oil, , medium onion, chopped, garlic cloves, thinly sliced, celery stalk, chopped, corn kernels, heavy cream, freshly ground black pepper, fresh thyme leaves.

Ingredients

  • 1 cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-ounce cans butter beans, drained
  • Kosher salt
  • 2 tsps. vegetable oil
  • 4 slices bacon, cut into 1/4″ pcs.
  • 1 medium onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 celery stalk, chopped
  • 6 cups corn kernels
  • 1 cup heavy cream
  • Freshly ground black pepper
  • Fresh thyme leaves

For the Vinaigrette

  • 8 oz. bacon, diced
  • 2 tbsps. Dijon mustard
  • 2 tbsps. local honey
  • 1/4 cup Champagne vinegar
  • 1 tsp. chopped fresh thyme
  • 1 tsp. freshly ground pepper
  • 1/3 cup canola oil

For the Assembly and Cooking

For the Garnishes: (use two or three of the following)

  • About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
  • 1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions , or drops of hot sauce or Tabasco
  • 1/2 cup chopped fresh coriander or parsley
  • 1 lemon or lime cut into wedges

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 If using dried beans, place in a large pot and add water to cover by 2″. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are tender, 1 1/2-2 hours; season with salt.

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  2. Step 2 Heat oil in a large skillet over medium heat; add bacon and cook, stirring often, until brown and crisp, 8-10 minutes.

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  3. Step 3 Add onion, and garlic and cook, stirring often, until soft, 5-8 minutes. Add celery and corn and cook, stirring often, until soft, about 4 minutes.

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  4. Step 4 Add cream and bring to a boil; reduce heat and simmer, stirring often, until reduced by half, about 3 minutes.

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  5. Step 5 Add beans and cook until warmed through, about 2 minutes; season with salt and pepper. Top with thyme.

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