Summer Gigante Beans with Succotash

Cook the Gigante Beans

1. Soak the Gigante Beans for 10 hours, then drain and rinse.
2. Add the beans to a pot with fresh water, bay leaf, garlic cloves, salt, and the ancho chile.
3. Cook on the stovetop until the beans are tender and creamy.
4. Drain as needed and finish with a drizzle of SIMPLi Spanish Extra Virgin Olive Oil.

Make the Succotash

1. Add the bacon lardons to a large skillet and cook over medium heat until the fat has rendered and the bacon is crisp.
2. Add the red onion and cook until softened and translucent.
3. Add the sliced peppers and corn. Sauté until the vegetables are tender and lightly caramelized.
4. Add the cherry tomatoes and cook briefly until just softened.
5. Deglaze the pan with a splash of aged sherry vinegar and season with salt and black pepper to taste.

Assemble

1. Spoon the cooked Gigante Beans into a serving dish.
2. Top with the warm succotash.
3. Finish with Mama Lil’s Sweet Hot Pickled Peppers, pickled red onions, fresh basil, and a generous drizzle of SIMPLi Spanish Extra Virgin Olive Oil.
4. Serve warm or at room temperature.