When I started this blog more than a year ago, I made a promise to myself that I wouldn’t resort to posting about the weather. I’ve had a nice run of it, too. But, on the East Coast, last week was too hot to go without mention.
So, in the midst of the last epic heatwave, I did the only reasonable thing possibleI left the city.
Atlantic City has the benefit of being far enough from New York City to feel like you’re getting away, but close enough to make the trek in a day.
Plus, it’s quintessential Americana.
In the interest of full disclosure, I had never been to Atlantic City before, but after spending last summer at Fenwick Island and visiting Ocean City, I had list in mindsalt water taffy, a trip to the Casino (I won 15 cents! After spending 5 dollars!), a stroll on the boardwalk, and a trip the beach.
Did I mention how much I love Americana? Especially, this kind, that’s so specifically connected to the summer.
I made this succotash before the latest heatwave, when I could still stand the idea of turning on my oven, but I’m sharing it now because, much like my weekend daycation, it screams of summer to me.
Make it for your next picnic.
1 cup dried cranberry beans
4 ears of corn
1 TBS olive oil
6 strips bacon, diced
1 tsp red pepper flakes
2 TSP red wine vinegar
salt and pepper to taste
Rinse the cranberry beans, bring them to a boil for 3-5 minutes, covered and let stand for 3 hours. Rinse and cook for 45 minutes in salted water. Set the cooked beans aside, allowing them to cool.
At the same time, preheat your oven to 350 degrees Fahrenheit. Coat the corn cobs with olive oil and salt to taste. Cook 45 minutes, and set aside to cool. Once the corn is cooled, cut the kernels off of the cobs and set them aside.
Heat a large skillet over a low flame. Once the skillet is hot, add the bacon, cooking until the fat has rendered, about 10-12 minutes. Remove the bacon and set aside.
Add the shallots and red pepper flakes to the bacon fat, sauteing for 3 to 5 minutes, until the shallots are soft. Add the corn and cranberry beans back into the skillet, stirring to combine. Add the red wine vinegar into the pan and stir, scrapping the brown bits from the bottom of the pan.
Plate the succotash adding the bacon to the top. Serve at room temperature.
Serves 4 to 6