Description
The secret to awesome succotash is finding the right ingredients. It takes no special skill and is a lot easier to accomplish in late summer when the crops are fresh.
Ingredients
Scale
- 1-cup Flash Frozen Baby Limas
- 1 Bell Pepper, Green
- ½ Yellow Onion
- 2 Plump Cloves of Garlic
- 1-Pint Grape Tomatoes
- 1-cup Fresh Okra
- ¼-cup Fresh Basil
- 2-ears Sweet Corn
- 4 slices bacon
- 2-teaspoons granulated salt
- 1-tablespoon apple cider vinegar
- ¼-teaspoon ground black pepper
Supplies
- Large Skillet, Preferably Well-Seasoned Cast Iron
- Sharp Chef’s Knife
- Mezzaluna Knife (optional)
- Cutting Board
- Measuring Cups and Spoons
- Slotted Spoon
- Wooden Spoon
Instructions
- Prepare the vegetables. Set out the lima beans to thaw. Meanwhile, mince your garlic and basil. Dice the green bell pepper and yellow onion. Remove the corn kernels from the cobb with your chef’s knife. Trim stems from the okra and slice the pods into ¼” sections. Halve the grape tomatoes lengthwise. Place each prepared ingredient in a small dish, and set aside.
- Prepare the bacon. Preheat your skillet just above a medium heat. Meanwhile, chop the bacon slices into ½” sections. Spread the bacon pieces evenly across the hot pan. Cook until the bacon is crispy and the pan bottom is filled with bacon fat, about 10 minutes, then remove the bacon pieces with a slotted spoon.
- Add the onion and bell pepper. Mix the onion and pepper into the bacon fat, adding salt. The salt will help bring the moisture out of the onions, allowing them to cook down and brown faster. Stir as they soften, about 5 minutes.
- Add the garlic. Stir your finely chopped garlic, until you smell its rich fragrance rising from the pan. This should only take a minute.
- Add the other vegetables. Stir in the baby limas, corn, okra and tomatoes. Cook for 8-10 minutes, stirring periodically so the mixture heats evenly and becomes tender.
- Season it. Stir in the apple cider vinegar and black pepper. Add more pepper, as needed to taste.
- Plate and Top. Your succotash is ready to serve, which you should do before it cools. Top with bacon and basil leaves.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Cuisine: American classic
Keywords: succotash, late summer, thanksgiving