Modern Succotash with Poblano, Bacon, and Cilantro
Ingredients
- 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
Directions
- 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: Cook's Illustrated