Giant Bean Succotash

• 1 cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-ounce cans butter beans, drained
• Kosher salt
• 2 teaspoons vegetable oil
• 4 slices bacon, cut into 1/4" pieces
• 1 medium onion, chopped
• 2 garlic cloves, thinly sliced
• 1 celery stalk, chopped
• 6 cups corn kernels (from about 6 ears)
• 1 cup heavy cream
• Freshly ground black pepper
• Fresh thyme leaves (for serving)

1. If using dried beans, place in a large pot and add water to cover by 2". Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are tender, 1 1/2-2 hours; season with salt. Let cool; drain.
2. Heat oil in a large skillet over medium heat; add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Add onion, and garlic and cook, stirring often, until soft, 5-8 minutes. Add celery and corn and cook, stirring often, until soft, about 4 minutes.
3. Add cream and bring to a boil; reduce heat and simmer, stirring often, until reduced by half, about 3 minutes. Add beans and cook until warmed through, about 2 minutes; season with salt and pepper. Top with thyme.

dried gigante, kosher salt, vegetable oil, bacon, onion, garlic, celery stalk, corn kernels, heavy cream, freshly ground black pepper, thyme

Taken from www.epicurious.com/recipes/food/views/giant-bean-succotash-51182000 (may not work)