Summer Succotash

I love the abundance of fresh high-quality produce that’s available in the summer.  The farmers’ market sets up shop one block from me every Sunday, and I like to spend my morning strolling through, sampling peaches here and heirloom tomatoes there, not to mention cheese from Keswick Creamery, bacon from Truck Patch Farms, and gelato from Dolcezza Gelato.  Yes, I’m very spoiled (from May to November, at least).

This recipe is probably not technically a succotash, but it’s a great way to toss together all those fresh summer finds.  For a vegetarian version, omit the bacon and chicken, and add in a chipotle pepper (the smokiness is a great substitute for bacon) and more beans.  If you want a side dish instead of a main course, omit the chicken and beans.  And feel free to add whatever vegetables look good at your farmers’ market or grocery store!

Summer Succotash
Yield: 4 servings

Ingredients:

• 4 strips bacon
• 1 large onion, diced
• 1 – 2 large zucchini, diced
• kernels from 4 corn cobs (1 1/2 – 2 cups)
• 2 jalapeno peppers, minced
• 3 cloves garlic, minced
• 1 large tomato, diced
• 1 can black beans, drained and rinsed
• 1 – 2 cups cooked chicken
• 1 Tbsp lime thyme, roughly chopped*
• 1 Tbsp basil, roughly chopped*
• honey, to taste
• lime juice, to taste
• salt and pepper, to taste

*Feel free to substitute your herb(s) of choice.

Method:

1. Cook 4 strips bacon in a large sautee pan until crisp. Remove from pan and set aside. Remove excess bacon fat from pan, leaving enough for a generous coating of the pan bottom.
2. Sautee 1 large onion, diced over medium heat until translucent.
3. Add 1 – 2 large zucchini, diced and kernels from 4 corn cobs (1 1/2 – 2 cups). Sautee for 3 – 4 minutes.
4. Add 2 jalapeno peppers, minced and 3 cloves garlic, minced. Sautee until fragrant (30 seconds – 1 minute).
5. Add 1 large tomato, diced and sautee for another minute.
6. Stir in 1 can black beans, drained and rinsed and 1 – 2 cups cooked chicken and let heat through.
7. Stir in 1 Tbsp lime thyme, roughly chopped and 1 Tbsp basil, roughly chopped.
8. Add honey, lime juice, and salt and pepper, to taste.
9. Crumble the reserved bacon over the succotash before serving.