Succotash
User Reviews
5
Succotash
Description
Succotash features lima beans and corn simmered gently with diced Vidalia onion and fresh garlic in rendered bacon fat. The addition of fresh chopped tomatoes and a bit of water helps tenderize the beans and corn while creating a light sauce. Bacon cooked until crisp adds smoky, savory notes and textural contrast. Finishing with butter enriches the dish, while salt and pepper balance the flavors. Fresh herbs such as basil, parsley, and dill add brightness and a fresh aroma.
The dish is cooked over medium-low heat until the vegetables are tender but retain some bite, creating a comforting but lively vegetable side. It can be served warm or at room temperature, making it flexible for different serving preferences or meal occasions.
Optional variations include omitting bacon for a vegetarian version, substituting olive oil or butter for fat, or adding other vegetables like bell peppers, zucchini, or okra for extra flavor and texture. For a Southern twist, Cajun seasoning or andouille sausage can be added to vary the flavor profile and add spice.
Bacon provides crisp texture and deepens flavor, but can be skipped for vegetarian versions using oil or butter.Herbs garnish the finished dish and add freshness.Cooking vegetables over moderate heat with occasional stirring allows even cooking without mushiness.
Ingredients
- 2 lices Bacon
- ½ cup onion such as Vidalia, diced; sweet variety
- 1 teaspoon garlic minced, fresh
- 1 (9 ounce) lima beans or use 1 ½ cups fresh lima beans, frozen, package
- 1 (12 ounce) corn kernels or use 2 ⅔ cup fresh corn off the cob, frozen, package
- 3 cups tomato chopped, fresh
- ¼ cup water
- 2 tablespoons butter salted
- salt I use about ½ teaspoon kosher salt and ¼ teaspoon pepper, to taste
- black pepper I use about ½ teaspoon kosher salt and ¼ teaspoon pepper, to taste
- basil optional garnish, chopped, fresh herbs
- parsley
- dill
Instructions
- Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
- Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes). Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
- Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.
Notes
- For a vegetarian succotash, omit bacon and cook onion and garlic in olive oil or butter instead.
- Add ½ cup chopped fresh okra along with other vegetables for extra texture.
- Other vegetables such as red or green bell peppers and diced zucchini can be included.
- Adjust the spice by including jalapeños, cayenne pepper, or a dash of paprika according to taste.
- In a Louisiana-style variation, add ¼ teaspoon Creole or Cajun seasoning or substitute diced andouille sausage for bacon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2033 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 203.3kcal | 10% |
| Carbohydrates | 32.3g | 11% |
| Protein | 8.2g | 16% |
| Fat | 6.5g | 10% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 1.2g | 6% |
| Cholesterol | 13.7mg | 5% |
| Sodium | 229.4mg | 10% |
| Potassium | 583.7mg | 12% |
| Fiber | 6.6g | 26% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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