Succotash Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Servings
6
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Calories
232 kcal
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Cuisine
American
Succotash Recipe
Description
Succotash Recipe begins by rendering thick-cut bacon in a pan until crispy, then sautéeing onions, garlic, and red bell pepper in the rendered bacon fat, building a flavorful foundation. Corn, okra, and lima beans are added next and cooked until tender and vibrant. Zucchini and the reserved bacon are then tossed in briefly to avoid overcooking the zucchini, preserving its slight firmness. Fresh basil, cherry tomatoes, and butter finish the dish, adding brightness, acidity, and creaminess.
The resulting succotash balances smoky and savory notes from bacon with the fresh sweetness of corn and tomatoes, and the slight mucilaginous texture of okra is complemented by the crisp-tender vegetables. This dish works well as a side or a light vegetarian meal if bacon is omitted. The fresh herbs and butter round out the flavor harmoniously.
Make-ahead and storage instructions suggest the dish can be held warm briefly or served at room temperature shortly after cooking. Leftovers keep refrigerated for 3-4 days or can be frozen for up to 3 months. Reheating with butter restores moisture. Variations include adding diced celery for a Cajun-style flavor. This practical recipe offers flexible preparation and tasty vegetable combinations.
Ingredients
- 4 Bacon sliced, thick cut
- 1 yellow onion peeled and small diced
- 1 red bell pepper seeded small diced
- 2 garlic finely minced
- 8 corn ears trimmed, fresh
- 5 okra sliced, fresh
- 1/3 cup lima beans
- ½ zucchini green, medium-diced
- ½ cup cherry tomatoes sliced in half
- 1 tablespoon basil chopped, fresh
- 2 tablespoons butter unsalted
- salt to taste
- black pepper to taste
Instructions
- In a large frying pan or rondeau over medium to medium-high heat, add in the bacon and cook until the lardons are crispy, and the fat has been rendered, which takes about 5 minutes.
- Remove the bacon lardons and set them aside.
- Add in the onions, garlic, and peppers to the pan with bacon fat and sauté for about 5 to 6 minutes or until lightly browned.
- Next, add the corn, okra, and lima beans and sauté over high heat for a further 5 minutes or until the corn is yellow and tender, and the okra begins to turn bright green.
- Stir in the zucchini and crisp bacon and cook for only 1 to 2 minutes while frequently stirring. This zucchini should not be mushy.
- Remove the pan from heat and finish with basil, tomatoes, butter, salt, and pepper.
- Garnish with additional chopped basil and sliced green onions.
Notes
- Succotash can be kept warm on low heat for up to 20 minutes before serving.
- Store covered in the refrigerator for 3 to 4 days or freeze for up to 3 months; thaw fully in the refrigerator before reheating.
- Reheat in a pan with a tablespoon of butter over medium-high heat until warmed through to restore richness.
- Add diced celery when sautéing for a Cajun flavor variation, creating a classic trinity with onions and peppers.
- Use fresh vegetables for best texture; avoid overcooking zucchini to maintain some firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 121mg | 5% |
| Potassium | 580mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 43mg | 48% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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