This recipe for Succotash is made with the classic combination of lima beans, corn, peppers, but has been given a southern spin with the addition of bacon and butter.
1tablespoonfresh basil, tarragon, or chives, optional
Instructions
In a large cast-iron or metal skillet, cook the diced bacon over medium-high until crisp. Remove the bacon to a paper-towel-lined plate to cool and for the grease to be absorbed.
To the rendered bacon grease, add the minced onion and bell pepper. Saute over medium heat for 4-6 minutes, or until the onions are soft and translucent.
Add the vinegar, sugar, ½ teaspoon of salt, pepper, and garlic to the skillet and saute until the garlic is fragrant and the sugar has dissolved.
Add the thawed lima beans and corn to the skillet and saute over medium heat, stirring often. Cook until the corn and lima beans are tender, about 3 to 5 minutes.
Add the butter and tomatoes to the skillet and cook until the butter has melted.
Turn off the heat. Taste and add additional ½ teaspoon salt if needed.
Add the bacon, tomatoes, and fresh herbs to the succotash mixture and stir to combine. Serve immediately.
Notes
Storage: Succotash is best served immediately after preparing so that the bacon stays crisp and the herbs and tomatoes fresh. That said if you do happen to have leftover succotash, store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a dry skillet over medium-high heat to warm. Vegetarian/Vegan Modifications: Omit the bacon and use olive oil or butter to saute the vegetables. If you want this dish to be vegan-friendly, use olive oil and omit the butter, or use your favorite vegan butter to finish the dish.Sugar-Free Succotash: The sugar is added to help enhance the corn's sweetness, but can be omitted with minimal change in flavor. I would suggest using frozen corn, which is frozen at its peak, or super fresh sweet corn, for best results.Spice it Up: If you like a little bit of heat in your Succotash, add a finely minced, seeded jalapeno along with the onions and peppers.Add Sausage: Dice up to 12 ounces of andouille sausage into bite-sized pieces and cook along with the bacon until it is crisp and the fat has been rendered. Remove to a paper towel and stir into the succotash right before serving.Add Shrimp: Season fresh or defrosted, shelled shrimp with salt and pepper. Heat 1 tablespoon of oil in a separate skillet over medium-high heat. Add the seasoned shrimp and cook for 2 minutes, flip and cook for another 2 to 3 minutes, until the shrimp is pink and curled. Stir the cooked shrimp into the succotash before serving.Add Okra: Add up to 2 cups of sliced, fresh okra to the succotash, when adding the onions and peppers.