- ½ cup bacon, Spanish chorizo or pancetta, small diced in ¼ cubes*
- 2 Tbsp neutral cooking oil, such as grapeseed (4 Tbsp of oil needed if cooking with chorizo)
- 1 ½ cups white onion, diced small
- 2 ears sweet corn, kernels sliced from cob
- 2 zucchini or yellow squash, diced small
- Half sprig (about 4 inches) rosemary, washed, removed from stem and minced
- 1 Tbsp fresh garlic, minced
- 1 cup green beans (string beans)
- 4 qts water
- 1 cup cherry tomatoes, halved lengthwise
- 2 Tbsp fresh chives or parsley, minced
- Juice and zest of one lemon
- 2 Tbsp unsalted butter
- Sea salt, to taste (about ½ Tbsp)
- Fresh cracked black pepper, to taste
*Bacon can be purchased pre-sliced or in thick slab (thick slab would be preferred, but use whatever isavailable to you). If you prefer spicy, use the Spanish chorizo instead of the bacon or pancetta.
Heat a cast iron or blue steel pan on medium heat (1 – 2 minutes). Add diced bacon to pan and renderbacon fat until bacon is crispy. If substituting chorizo for bacon, add the 2 tablespoons of neutralcooking oil when adding chorizo to the pan. If using bacon, no oil is needed (this process shouldtake 10 – 12 minutes).
Once fat is rendered, remove bacon and leave fat in pan. Add onion to bacon fat and cook on mediumheat until onions are translucent and slightly caramelized (this should take about 10 – 15 minutes).
Add corn to onions and turn heat to medium-high. Roast corn until slightly golden brown (approximately5 – 10 minutes). Add zucchini/squash and repeat process (5 – 10 minutes). If vegetables begin tostick to bottom of pan, add the 2 tablespoons of oil, originally set aside. If using chorizo, add anothertablespoon or two of oil to pan. Once corn and zucchini are complete, add rosemary and garlic.
To blanch green beans, bring pot of heavily salted water to a boil. For the one cup of beans used inthis recipe, boil 4 quarts of water. The goal is for the water to never lose its boil while cooking thegreen beans. Add green beans and boil until fork tender, this should just take a minute or two.Remove beans from stove and plunge in a bowl of ice water to stop the cooking process.Remove beans from ice and small dice. Add beans to succotash mixture. Heat through (2 – 5 minutes).
Add halved cherry tomatoes to succotash and cook until tomatoes begin to break down slightly (2 –3 minutes). Add parsley/chives, lemon juice and zest; top with butter, mix and remove from stove.Succotash should resemble a ragout of sorts. Season to taste with salt and fresh cracked black pepper.
This succotash is light enough to accompany fish and chicken, while hearty enough to pair well with beef.