-
1
Using a broiler with the rack set in the highest position, or working directly over a gas flame, char Poblano peppers, rotating them frequently, until skin is blistered and black all over. Transfer to a heatproof bowl, cover with plastic, and let stand for 5 minutes. Using paper towels, rub charred skin off peppers. Stem and seed peppers, finely dice the flesh, and reserve.
-
2
In a large Dutch oven, heat bacon over medium heat, stirring, until fat has rendered and bacon is beginning to brown, about 5 minutes. Add butter and stir until melted. Add onion and garlic and cook, stirring, until starting to soften, about 3 minutes.
-
3
Add corn kernels and any corn milk you were able to express, along with bell pepper and summer squash. Cook, stirring, until vegetables have become tender, about 10 minutes.
-
4
Stir in beans and reserved bean liquid (or water), as well as the reserved Poblano pepper. Season with salt and pepper. Continue cooking, stirring, until succotash is heated through and a buttery glaze coats the vegetables, about 5 minutes.
-
5
Add basil leaves, remove from heat, and serve. Succotash can be refrigerated for up to 5 days. When ready to serve, you can rewarm it if desired, or serve it at room temperature.
