Succotash Of Corn Hominy And Baby Lima Beans |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Made this for School (Culinary Art Institute of America), this is from the Southern Region Ingredients:
2 cups baby lima beans |
2 tbsp bacon, 1/4 inch-dice |
2 tbsp butter |
1 cup corn kernels, fresh |
3 tbsp shallots, chopped |
1 cup hominy, canned, drained |
2 tbsp dry white wine or chicken stock |
1/2 cup heavy cream |
to taste- salt and pepper |
1 tbsp parsley, chopped |
Directions:
1. Parboil the lima beans 1 minute, until just tender, drain
2. Over medium heat, render the bacon until crisp; add half of the butter
3. Add the shallot, cook for 2 minutes or until soft, add the corn, and cook for 3 minutes
4. Add the hominy and lima beans; stir to combine
5. Add the wine (or stock); cook 3-5 minutes to reduce most of the liquid
6. Add the cream and reduce to thicken
7. Stir in the remaining butter season with slat and pepper and toss in the parsley
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