Recipe courtesy of Kardea Brown

Succotash

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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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Ingredients

One 15-ounce bag frozen baby lima beans, thawed, or about 2 cups fresh lima beans

4 slices bacon 

2 tablespoons unsalted butter 

1 Vidalia or sweet onion, diced 

2 cups fresh corn kernels (from about 3 ears)

3 garlic cloves, minced 

Kosher salt and freshly cracked black pepper

1 1/2 cups frozen sliced okra 

1 cup grape tomatoes 

1 lemon, juiced 

2 tablespoons fresh parsley, chopped 

Directions

  1. Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
  2. Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
  3. Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
  4. Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.