MODERN SUCCOTASH
Steps:
- 1. Stir reserved bean liquid and lemon juice together in small bowl; set aside. Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion, bell pepper, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4-5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. 2. 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 parsley, and season with salt and pepper to taste. Serve. VARIATION WITH FENNEL AND SCALLIONS Thinly slice white and green parts of 4 scallions on bias. Substitute cannelloni beans for butter beans; 1 fennel bulb, cut into 1/4-inch pieces, and scallion whites for onion and bell pepper; 1/4 tsp ground fennel for cayenne; and scallion greens for parsley. VARIATION WITH LEEKS AND BLACK PEPPER Substitute pink beans for butter beans; 1 leek, white and light green parts halved lengthwise, sliced think and washed, for onion and bell pepper; 1 tsp pepper for cayenne; and 3 Tbs minced chives for parsley VARIATION WITH POBLANO, BACON AND CILANTRO Substitute pinto beans for butter beans and lime juice for lemon juice. Cook 2 slices chopped bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5-7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Reduce butter to 2 Tbs and add it to fat in skillet. Proceed with recipe, substituting poblano chile for bell pepper, 1/4 tsp ground coriander for cayenne, and cilantro for parsley. Sprinkle with reserved bacon before serving.
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