Listen you weirdos, ‘Dragon Lingerie’ is a type of bean okay? It’s not lacy sleepwear for winged fire-breathing vixens….
I wanted a colorful chunky pig roast side that would showcase all the late season summer veg still goin’ strong at Potrero Nuevo Farm including: dry farmed tomatoes, corn, padron peppers, and pole beans.
Although this is not a traditional succotash (tomatoes are rarely included, I’ve subbed padrons for bells, and there’s no cream/mayo sauce but a hot bacon vinaigrette instead) it’s my updated rendition of a normally terrible tasteless dish. Sorry – not tryin’ to offend here – I’m just not a Lima bean fan because they often taste mealy to me. And I hate canned corn.
A little history lesson: succotash (a mixture of lima beans, corn, and shell beans with bell peppers or tomatoes) was popular during the Great Depression and sometimes cooked with a pie crust on top. Obviously this would make a hearty comfort dish and provide protein and other beneficial nutrients on an extremely tight budget. I wonder if the cream base that is normally served with this dish as a cold picnic salad would taste rather rich if served hot with a flaky topping…
That being said, I prefer my version.
Dragon Lingerie beans lose their cool color when they are cooked but they are still intriguing in the flesh with a lacy purple appeal. When farmers Suzie & Jay Trexler (co-farm managers of Potrero Nuevo Farm) asked me if I wanted to include these in our Pig Roast menu I was afraid they would be tasteless. Quite the opposite – fat and sweet!
Hope you join us next year for our 2014 pig roast….
More Pig Roast Sides:
For more pictures see Jay Jackson’s amazing collection: http://found-images.smugmug.com/Tanitas-Creek-Half-Moon-Bay
- 5 dry farmed tomatoes (Molina or Early Girl), sliced thick
- 2 hand-fulls Dragon Lingerie bean, blanched tender-crisp
- 1 basket padron peppers, seared on high heat & lightly blackened
- 5 late harvest white corn ears, shucked and kernels cut off the cob
- 1 pound bacon (generous – but I know you'll eat half), cut into strips and rendered over low heat, fat reserved
- 1/2 bunch basil, leafed & hand torn
- 1/4 cup red wine vinegar
- 3/4 cup canola oil
- Sea salt
- Smoked paprika to taste
- Freshly ground black pepper
To make the vinaigrette: whisk the oil into the red wine vinaigrette. Season with sea salt and black pepper.
Mix the vegetables together minus the basil.
Heat the bacon and the reserved bacon fat on medium-high heat. Holding the pan off the heat add the vinaigrette and swirl to incorporate. Immediately pour the hot dressing over the veg. Toss quickly and serve. Throw basil over top. Season again if necessary. Dig in.