Succotash

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3 thick strips bacon, cut into lardons (sliced crosswise into ¼” thick pieces)

3 cobs corn, kernels removed (about 2 cups)

2 medium zucchini, chopped into ¼” pieces

1 (15.5 oz) can lima beans, drained and rinsed or 16 oz bag frozen lima beans, thawed

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

3 tbsp. unsalted butter, cut into small pieces

1/3 c. low-sodium chicken stock

2 tbsp. lemon juice

2 tbsp. chopped fresh parsley, plus more for garnish

2 tbsp. thinly sliced fresh basil, plus more for garnish

Directions

Place bacon in a Dutch oven or other large heavy bottomed pot. Place over medium-high heat and cook, stirring occasionally, until the fat has rendered out and the bacon has begun to crisp up, 5 to 6 minutes. Using a slotted spoon, transfer lardon to a paper towel lined plate and set aside.

Add corn, zucchini, lima beans and garlic to the bacon fat and toss to coat. Cook, stirring often until bits of the mixture have begun to brown, 5 minutes. Season with salt and pepper.

Add butter, stirring until melted. Add chicken stock and bring to a simmer. Let cook until nearly all of the liquid has evaporated and the zucchini is very tender, about 10 minutes.

Reduce heat to medium-low and stir in bacon; cook until just heated through. Remove from heat and stir in lemon juice and herbs .