Southern Soul Food

Succotash

Name: Succotash
Total time: 25 min
Yield: 4 servings
Cuisine: Southern Soul Food
Ingredients: 3 thick slices of bacon, chopped (optional, can sub 2 tbsp butter); 1/2 cup diced red onion, 1/2 diced red bell pepper; 2 cups fresh corn kernels (about 4 ears) or frozen sweet corn; 1.5 cups baby lima beans (frozen or fresh); 1 cup cherry tomatoes, halved; 2 tbsp unsalted butter, 1 tbsp fresh thyme leaves; Salt and freshly ground black pepper to taste

A vibrant, buttery skillet mix of corn, lima beans, and tomatoes.

25 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

6 steps

1
Cook the Bacon: In a large cast-iron skillet over medium heat, fry the chopped bacon until crispy. Use a slotted spoon to remove the bacon to a paper towel, leaving about 2 tablespoons of bacon grease in the pan.

2
Sauté the Aromatics: Add the diced red onion and red bell pepper to the hot bacon fat. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
3
Add the Beans and Corn: If using frozen lima beans, thaw them briefly under warm water. Add the lima beans and corn kernels to the skillet. Cook for 6 to 8 minutes, stirring frequently, until the corn is tender and brightly colored.
4
Incorporate Tomatoes: Stir in the halved cherry tomatoes. Cook for just 2 to 3 minutes until the tomatoes just begin to soften and release their juices, but before they turn to mush.
5
Finish with Butter: Remove the skillet from the heat. Stir in the 2 tablespoons of butter and the fresh thyme leaves. Toss until the butter melts and glazes all the vegetables.
6
Season and Serve: Season generously with salt and black pepper. Stir the crispy bacon bits back into the skillet and serve immediately as a colorful side dish.

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