Southern Succotash
This easy recipe combines corn, lima beans, bacon, and tomatoes for a vibrant side dish full of fresh flavor.
Servings: 6
Equipment
Ingredients
- 4 slices thick-cut pork bacon diced into ½-inch pieces
- 1 medium yellow onion finely minced
- ⅓ cup diced red bell pepper
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt + more to taste
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 2 cups lima beans fresh or frozen
- 3 cups corn kernels fresh or frozen
- 1 tablespoon unsalted butter
- 1 pint grape tomatoes halved
- 1 tablespoon fresh basil, tarragon, or chives optional
Instructions
- In a large cast-iron or metal skillet, sauté the diced bacon over medium-high until crisp, about 5-6 minutes. Remove the bacon to a paper-towel-lined plate to cool, reserving the rendered grease in the skillet.
- To the rendered bacon grease, add the minced onion and diced bell pepper and sauté over medium heat for 4-6 minutes, or until the onions are soft and translucent.
- Add the 1 tablespoon apple cider vinegar, 2 teaspoons granulated sugar, ½ teaspoon kosher salt, ½ teaspoon black pepper, and 2 cloves garlic (minced) to the skillet and sauté until the garlic is fragrant and the sugar has dissolved.
- Add the corn and lima beans to the skillet and sauté over medium heat, stirring often. Cook until the corn and lima beans are tender, about 3 to 5 minutes. You will need a bit longer if using frozen vegetables.
- Add 1 tablespoon unsalted butter 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
Using Frozen Vegetables: If using fresh lima beans with frozen corn (or vice versa), thaw the frozen vegetable first to ensure even cooking. If both the corn and lima beans are frozen, there's no need to thaw them.
Vegetarian: Omit the bacon and use olive oil to sauté the vegetables.
Sugar-Free: The sugar is added to help enhance the corn's sweetness, but can be omitted with minimal change in flavor.
Spice it Up: Add up to 1 small, seeded and diced jalapeño to the onions and peppers or a pinch of cayenne to finish.
Add Okra: Add up to 2 cups of sliced, fresh okra to the succotash, when adding the onions and peppers.
Make-Ahead Instructions: Prepare as directed, up to adding tomatoes and herbs and store cooked bacon and succotash in two separate airtight containers. Warm the succotash through, top with bacon, tomatoes, and herbs and serve.
Nutrition
Calories: 264kcal | Carbohydrates: 38g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 712mg | Potassium: 719mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1161IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 2mg
