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Rich Creamy Succotash – a Corn and Fava Bean Delight

by on September 6, 2012 in Sides, Vegetables September 6, 2012 SidesVegetables
See post on Margaret@Kitchen Frau’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Sufferin’ succotash! Sylvester the cat would love this creamy fava bean version of the traditional corn and bean dish.

Ingredients

  • ½ whole Onion, finely chopped
  • 1 Tablespoon Butter
  • 2 cups Shelled, Cooked Fresh Or Frozen Fava Beans
  • 2 cups Corn Kernels, Fresh Or Frozen
  • ¾ cups Whipping Cream
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 Tablespoon Chopped Fresh Tarragon, Or 1 Teaspoon Dried (optional)

Preparation

In medium saucepan over medium heat, saute chopped onion in butter until transparent. Add the rest of the ingredients (tarragon is optional) and simmer, uncovered, until the cream starts to thicken, about 10 minutes, stirring gently every few minutes.

A delicious and special side dish, traditionally served at Thanksgiving, but good any time.

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a Cook by marriage on 5.21.2013

This was my first experience with both succotash and fava beans, and I was very pleasantly surprised, especially because I made this as a main dish. I added ground beef I had on hand that needed to be used up (and used the grease instead of butter) and, not having tarragon on hand, I added cayenne and cumin instead. This was quite yummy on its own, but a sprinkling of feta cheese really put it over the top. Thanks for a introducing me to a great recipe!

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