Modern Succotash with Poblano, Bacon, and Cilantro
1 (15-ounce) can pinto beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lime juice 2 slices bacon, chopped 2 tablespoons unsalted butter 1 small onion, chopped fine 1/2 poblano chile, cut into 1/4-inch pieces Salt and pepper 2 garlic cloves, minced 1/4 teaspoon ground coriander 4 ears corn, kernels cut from cobs (3 cups) 2 tablespoons minced fresh cilantro |
Stir reserved bean liquid and lime juice together in small bowl; set aside. Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate and set aside. Add butter, onion, poblano, and 1/2 teaspoon salt to fat in skillet and cook, stirring frequently, until vegetables are softened and beginning to brown, 4 to 5 minutes. Add garlic and coriander and cook until fragrant, about 30 seconds.
Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in cilantro, and season with salt and pepper to taste. Sprinkle with reserved bacon and serve. |
Source
Serves 4 to 6
Serves 4 to 6