Cranberry Bean Succotash

Name: Cranberry Bean Succotash
Yield: 4 to 6 portions
Ingredients: ½ cup Chopped garlic chives (see Note); 2 cups shredded fresh escarole; Freshly ground black pepper, to taste; 1 teaspoon salt; 1 ripe tomato, diced; 2½ cups Berta’s Chicken Stock or canned broth; 2½ cups Berta’s Chicken Stock or canned broth; 2 cups fresh corn kernels (about 3 ears); 4 ounces Canadian bacon, cut into fine julienne; ½ cup Chopped onion; 2 tablespoons unsalted butter; 2 pounds cranberry beans

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The Indians named it and we’ve updated their traditional corn dish with fresh cranberry beans, garlic chives, and shredded escarole. Great with grilled sausages, bratwurst, burgers, or ribs.

Ingredients

2 pounds cranberry beans
2 tablespoons unsalted butter
½ cup

Side dish
Gluten-free

Method

Shell the beans and rinse them. Set aside.
Melt the butter in a medium-size saucepan. Add the onion and Canadian bacon, and sauté over medium heat until the bacon is crisp at the edges, 5 minutes.
Add the reserved beans, corn, stock, tomato, salt, and pepper. Heat to a simmer. Cover, and cook over medium-low heat for 25 minutes.
Stir in the