Recipe Archives->Vegetables->Succotash 05

Succotash
Serves 8

3 strips bacon, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 large red bell pepper, seeded and cut into strips
1/2 large yellow bell pepper, seeded and cut into strips
1/2 large green bell pepper, seeded and cut into strips
1 clove garlic, finely chopped
1 large potato (about 3/4 pound), peeled and cut into 1/2-inch pieces
1 cup chicken broth
1/2 cup heavy or whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
2 cans (15 to 19 ounces each) cannellini beans, rinsed and drained
2 cups fresh or frozen corn kernels

In a 12-inch skillet, cook bacon over medium heat until crisp. With
slotted spoon, transfer bacon to paper towels to drain.

Add onion, peppers and garlic to bacon fat in skillet and cook,
stirring, 7 to 10 minutes or until vegetables are slightly browned
and softened. Add potato, chicken broth, cream and seasonings; bring
to a boil over high heat. Reduce heat to medium-low; cover and cook
until potato is tender, about 10 minutes. Add beans, corn and bacon;
cover and cook 5 minutes to blend flavors.

Printable version: succotash05.txt.