Succotash (Corn, Bean, and Vegetable Stew) Recipe
"Succotash, a dish of corn cooked with beans, has deep Native American roots. Today the dish can contain any combination of vegetables, as long as the corn and beans remain prominent. The key is to get the best ingredients you can, and handle them correctly...."
INGREDIENTS
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6 ounces (170g) Poblano peppers (about 3 small or 2 medium)
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1 ounce (30g) thinly sliced bacon
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6 tablespoons (90g) unsalted butter
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1 medium onion (about 6 ounces; 170g), finely diced
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2 medium cloves garlic, minced
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5 pounds fresh corn in the husk (about 6 to 7 ears), shucked, kernels cut and cobs scraped of any corn milk
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One 6-ounce (170g) medium red (or orange or yellow) bell pepper, stemmed, seeded, and finely diced
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12 ounces (340g) summer squash (about 4 small yellow squash and/or zucchini), finely diced
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2 cups frozen and/or cooked fresh or dried beans (about 12 ounces; 340g), such as red kidney, cranberry, or lima (see note)
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1/2 cup (120ml) reserved bean-cooking water (if using canned beans, substitute plain water)
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Kosher salt and freshly ground black pepper
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Small handful fresh basil leaves, torn
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