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
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 the bacon in a large skillet over medium high heat until cooked 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 the onions and green bell peppers to the skillet and sauté for 5-6 minutes until softened.
- Add in the minced garlic and cook for 1-2 minutes until you can smell the garlic.
- Stir in the lima beans, corn, sugar, salt, black pepper and chicken broth. Cook for 10-12 minutes stirring occasionally until the corn and beans are cooked through and most of the liquid is cooked off.
- 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
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