Recipe courtesy of Claire Robinson

Piggy Succotash

Name: Piggy Succotash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6: servings
Ingredients: 2 thick-cut slices bacon, cut crosswise into 1/4-inch wide strips; 1 (12-ounce) small ham steak, diced; 2 cups fresh corn kernels (from 2 to 3 ears), or 1 (10-ounce) package frozen corn, thawed; 1 pound fresh lima beans in pods, shelled (1 1/2 cups), or 1 (10-ounce) package frozen baby lima beans, thawed; 1 bunch scallions, cut crosswise into 1/3-inch pieces, white and pale green parts separate; Kosher salt and freshly cracked black pepper

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 6: servings

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Ingredients

2 thick-cut slices bacon, cut crosswise into 1/4-inch wide strips

1 (12-ounce) small ham steak, diced

2 cups fresh corn kernels (from 2 to 3 ears), or 1 (10-ounce) package frozen corn, thawed

1 pound fresh lima beans in pods, shelled (1 1/2 cups), or 1 (10-ounce) package frozen baby lima beans, thawed

1 bunch scallions, cut crosswise into 1/3-inch pieces, white and pale green parts separate

Kosher salt and freshly cracked black pepper

Directions

Cook the bacon in a 10-inch heavy skillet over moderate heat, stirring frequently until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Add the ham and cook until golden brown, about 5 minutes. Add the corn, lima beans and the white parts of the scallions and cook, stirring, about 2 minutes. Add 1/2 cup water, scraping up the brown bits on the bottom of the pan. Simmer until the vegetables are tender and most of the water has reduced, 5 to 8 minutes. Stir in the bacon, scallion greens and season with salt and pepper.
BYOC: Try adding some red or orange peppers for some extra color.

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Episode: Derby Days

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