Succotash
Make Succotash for a bright and easy Southern side dish! Minimal prep and everything cooks in one-skillet in about 25 minutes for all your summer cookouts!
Servings: 8
Cost: $8.05, $1.01 per Servings
Ingredients
- 6 slices Bacon
- 1 Yellow Onion diced
- 1 Green Bell Pepper diced
- 2 cloves Garlic minced
- 1 bag Frozen Lima Beans 12 ounces
- 1 bag Frozen Sweet Corn 12 ounces
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 cup Chicken Broth
- 5 ounces Cherry Tomatoes cut in half lengthwise
- 1 Tablespoons Chopped Parsley
Instructions
- Cook 6 slices bacon in a large skillet over medium-high heat until crispy.
- Remove the bacon from the pan to a plate lined with paper towels and leave the bacon grease in the pan. Dice the bacon into large pieces.
- Add 1 diced yellow onion and 1 diced green bell pepper to the skillet. Sauté for 5–6 minutes until softened.
- Stir in 2 minced garlic cloves and cook for 1–2 minutes until fragrant.
- Add 1 bag (12 ounces) frozen lima beans, 1 bag (12 ounces) frozen sweet corn, 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, and 1 cup chicken broth. Stir to combine.
- Sir in the cherry tomatoes and bacon into the pan. Sauté for approximately 5 more minutes until the tomatoes are tender.
- Top with the remaining parsley. Serve warm and enjoy!
Video
Notes
You can easily use canned corn or fresh corn removed from the cob in this recipe if you prefer. Also, canned beans can be used instead of frozen lima beans in this recipe.
Refrigerate the leftovers in an airtight container for up to 5 days.
Make this recipe vegetarian by leaving out the bacon and using vegetable broth instead of chicken broth.
Nutrition
Calories: 183kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 535mg | Potassium: 412mg | Fiber: 4g | Sugar: 4g | Vitamin A: 342IU | Vitamin C: 23mg | Calcium: 27mg | Iron: 1mg
