Chef de Cuisine Tommy DiGiovanni shares Arnaud’s Restaurant’s Southern Succotash
1 pound Lima beans (pre-cooked, fresh or frozen)
4 ears Yellow corn (fresh, kernels removed)
1 Green bell pepper (diced small)
1 cup Celery (diced small)
1 cup Yellow onion (diced small)
1 Jalapeno (diced small)
1 cup Smoked bacon (diced)
4 cloves Garlic (minced)
2 Vine-ripened tomatoes (diced)
Kosher salt to taste
1 quart Heavy cream
Cook diced bacon over medium-low heat until fat is rendered off and bacon is crisp; remove from heat and remove half of bacon fat.
Sauté peppers, onion, celery and garlic over medium-high heat in the remaining bacon fat for about 3 minutes until translucent.
Add diced tomato and sauté for another 3 minutes.
Add corn kernels and cook for 3 minutes.
Add the beans and cooked bacon, cook for 3 minutes.
Lower heat; add cream and salt.
Reduce for about 5 minutes until cream coats the back of a spoon.
813 Bienville St.