Fava, Corn, and Dill Summer Succotash

by autumn on July 13, 2010

I do well with hodgepodge. My wardrobe is kind of a hodgepodge. My dishes are a complete hodgepodge, all seven of them. When my sister visited me recently, she commented about how cute it was that none of my kitchenware matched. (What? There are people whose dishes match?) I skipped grocery shopping this weekend because I am going to be away, so the past few days, my fridge has been a jumble of mis-matched ingredients. I pretend to not like this, but really, I think the greatest food comes from making the best thing you can with what you have. I got lucky with this succotash: I threw it together and it just worked.

I mean, really. The last three things in my crisper drawer were dill, fava beans, and an ear of corn. Granted, I am probably a special case (ie: foodie jerk) to just have fava beans lying around, but they’re sort of awesome. That was my way of telling you that you should not listen to what everyone says about how hard they are to prepare, skip yoga one night this week, and shell some fava beans instead. Here is a tutorial. I basically follow it, but skip the water bath. If you can’t find favas where you are, keep it traditional and sub limas.

Fava, Corn, and Dill Summer Succotash
As a kid, I remember loving the sound of the word succotash. I turned out to be a poet, go figure. This makes enough for just one (two as a small side), but the quantities are easy to multiply based on how many fava-friends you have.

1 lb (before shelling) fresh fava beans
1 ear of corn, cut off the ear
1 clove of garlic, chopped
1 t fresh dill, finely chopped
olive oil
balsamic vinegar
salt & pepper

1. Prepare fava beans according to these instructions. If you’re a real trooper, do the water bath. I just run mine under cool water for a few.
2. In a two second pour of olive oil over medium-low heat, saute the corn. When its color starts to brighten (no more than 2 minutes) add the prepared favas and reduce heat if things are sticking too much.
3. Give the corn and favas a few minutes alone, then season with salt and pepper to taste and add the garlic and dill.
4. If you have some nice flavorful brown bits in your pan, splash a little water on it now and scrape them up. At this point, if you haven’t already reduced the heat to low, do it! No brown garlic in this succotash.
5. Add a splash of balsamic vinegar and let everything cook together on low until the balsamic is mostly soaked up, no more than 5 minutes. (I know splash is not a real amount, but if you like it add more. If you don’t like it add less, or none at all. If you’re like me and only recently–under duress–became the owner of balsamic vinegar, you could use lemon juice.)


{ 1 comment… read it below or add one }

1 VIV July 13, 2010 at 2:35 pm

That looks AMAZING! So good!

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