347. SUCCOTASH of FRESH GREEN SOYBEANS, CORN, and BACON

serves 4


2 thick slices smoky bacon, preferably nitrite-free, applewood smoked, cut into 1/2-inch dice
1 1/2 cups shelled green soybeans, about 8 ounces (half of a 1-pound package of frozen soybeans)
2 medium ears of corn, kernels cut off (about 1 1/2 cups)
1 tablespoon minced fresh chives (optional)
1/2 teaspoon minced fresh pungent herbs, such as thyme, rosemary, or savory
OR 1 to 2 tablespoons finely chopped milder herbs such as basil or parsley (optional)

Add the bacon to a 10-inch nonstick skillet, cover and cook over moderate heat, stirring occasionally, until most of the fat has rendered out and the bacon is crisp, about 6 minutes. Holding back the bacon with a slotted spoon, pour off all but about 2 teaspoons of the fat. Add the soybeans and 1/3 cup water to the pan; toss, cover, and cook, stirring occasionally, 3 minutes. Stir in the corn, cover, and cook until the soybeans and corn are just tender, 3 minutes longer. Add salt and plenty of freshly ground black pepper to taste. Stir in the chives and herbs, if desired. Serve hot or warm.

NOTE: You can make this dish in the dead of winter with frozen soybeans and corn.


courtesy of: Sally Schneider, 2003