Cranberry Bean Succotash

Cranberry Bean Succotash
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Succotash may be a Southern favorite and be named after the word “msickquatash” of the Narragansett in New England, but this dish, most famously made with corn and lima beans, has deep roots in the Midwest. You can taste that story at various restaurants around Chicago where chefs are adding seasonal, Midwest touches to their succotash. This succotash recipe from Publican Anker is made with fresh cranberry beans, shelled and cooked until tender, and is dressed with a salsa verde. —Bill Daley, Chicago TribuneThis recipe is by A. J. Walker, chef de cuisine at the former Publican Anker in Chicago’s Wicker Park neighborhood. It was originally published in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
60
minutes
Servings
8
servings
Cranberry Bean Succotash recipe - The Daily Meal
Total time: 1.48 hours
Ingredients
  • 1/4 cup olive oil
  • 1 fresh bay leaf or 1/3 dried leaf
  • 3 teaspoon chopped thyme leaves
  • 1/2 of a white onion, finely diced
  • 3 cloves garlic, slivered
  • 3 cup fresh cranberry beans
  • 4 cup water
  • salt and pepper to taste
  • 3 tablespoon muscatel vinegar or white wine vinegar
  • 4 shallots, minced
  • 2 tablespoon capers
  • 5 anchovies, rinsed, chopped
  • 1/4 cup champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1/2 of a jalapeno, seeds and ribs removed, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 3 cup corn kernels
  • 2 cup diced celery
  • 3 tablespoon finely chopped chives
  • 3 tablespoon finely chopped cilantro
  • 3 tablespoon finely chopped mint
  • salt
  • fresh lemon juice
Directions
  1. In a large saucepan over medium heat, heat 1/4 cup olive oil. Add 1 fresh bay leaf, 3 teaspoons chopped thyme, finely diced 1/2 onion and 3 slivered cloves of garlic. Cook, stirring, until the onion is tender and translucent, 5 minutes.
  2. Add 3 cups fresh cranberry beans and 4 cups water. Bring to a simmer; cook until beans are tender, 30 to 45 minutes, being careful not to let the pot boil.
  3. Remove from heat; drain. Season with salt, pepper and 3 tablespoons muscatel vinegar (or white wine vinegar). Cool and set aside.
  4. In a bowl, stir together 4 minced shallots, 2 tablespoons capers, 5 chopped anchovies, 1/4 cup Champagne vinegar, 1/4 cup olive oil, tablespoon honey, 1/2 a minced jalapeno, 1 tablespoon lemon juice and 1 teaspoon salt. Set aside. Makes about 1 1/4 cups. You will have salsa leftover for another use.
  5. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and let heat until it is almost smoking. Add 3 cups corn kernels; cook, stirring, until tender. Remove from heat and let cool to room temperature.
  6. In a large bowl, mix together the corn, 2 cups diced raw celery, 3 tablespoons finely chopped chives, 3 tablespoons finely chopped cilantro, 3 tablespoons finely chopped mint, the reserved cranberry beans and 1 cup salsa verde. Season with salt and fresh lemon juice.
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