French-Style Succotash - cooking recipe

Ingredients

2 cups butter beans (fresh or frozen)
1 tablespoon unsalted butter
1/2 cup thick-cut bacon (about 5 or 6 strips cut into 1/4-inch lardons)
1 small sweet onion, finely chopped
3 celery ribs, chopped into 1/4 inch dice
1 medium red bell pepper, seeded and cut into 1/4 inch dice
2 cups corn kernels (fresh or frozen)
2 large garlic cloves, minced
4 scallions, white and green parts, finely chopped
1 cup heavy cream
2 tablespoons fresh tarragon, roughly chopped (plus extra for garnish)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preparation

Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.