Foryoueats: Succotash (Corn, Bean, and Vegetable Stew) Recipe

Name: Foryoueats: Succotash (Corn, Bean, and Vegetable Stew) Recipe
Ingredients: 6 ounces (170g) Poblano peppers (about 3 small or 2 medium); 1 ounce (30g) thinly sliced bacon; 6 tablespoons (90g) unsalted butter; 1 medium onion (about 6 ounces; 170g), finely diced; 2 medium cloves garlic, minced; 5 pounds fresh corn in the husk (about 6 to 7 ears), shucked, kernels cut and cobs scraped of any corn milk; One 6-ounce (170g) medium red (or orange or yellow) bell pepper, stemmed, seeded, and finely diced; 12 ounces (340g) summer squash (about 4 small yellow squash and/or zucchini), finely diced; 2 cups frozen and/or cooked fresh or dried beans (about 12 ounces; 340g), such as red kidney, cranberry, or lima (see note); 1/2 cup (120ml) reserved bean-cooking water (if using canned beans, substitute plain water); Kosher salt and freshly ground black pepper; Small handful fresh basil leaves, torn

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This succotash recipe is a delightful combination of fresh corn, beans, and vegetables, all cooked with bacon and butter for added richness. With a hint of heat from poblano peppers and the freshness...

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Ingredients

6 ounces (170g) Poblano peppers (about 3 small or 2 medium)
1 ounce (30g) thinly sliced bacon
6 tablespoons (90g) unsalted butter
1 medium onion (about 6 ounces; 170g), finely diced
2 medium cloves garlic, minced
5 pounds fresh corn in the husk (about 6 to 7 ears), shucked, kernels cut and cobs scraped of any corn milk
One 6-ounce (170g) medium red (or orange or yellow) bell pepper, stemmed, seeded, and finely diced
12 ounces (340g) summer squash (about 4 small yellow squash and/or zucchini), finely diced
2 cups frozen and/or cooked fresh or dried beans (about 12 ounces; 340g), such as red kidney, cranberry, or lima (see note)
1/2 cup (120ml) reserved bean-cooking water (if using canned beans, substitute plain water)
Kosher salt and freshly ground black pepper
Small handful fresh basil leaves, torn