Lima Bean Succotash (35 Minutes)

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Who knew the humble lima bean could be such a showstopper? Toss in some crispy bacon, juicy corn, ripe tomatoes, and a handful of other fresh veggies, and you’ve got a plate that screams summer freshness with a Southern touch. This succotash isn’t just delicious – it’s a breeze to whip up. The contrasting textures and flavors, from the creamy beans to the crispy bacon, make it a must-have dish at any table. Better yet, the vibrant colors from the mixed vegetables make it as eye-catching as it is mouthwatering.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup fresh or frozen lima beans
  • 6 strips of bacon, chopped
  • 1 cup fresh corn kernels
  • 1 medium onion, diced
  • 2 ripe tomatoes, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • A handful of fresh parsley, chopped for garnish

Instructions

  1. Cook the bacon (8 minutes): In a large skillet, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon pieces and set aside, leaving the rendered fat in the pan.
  2. Sauté the veggies (7 minutes): In the same skillet with bacon fat, add olive oil, onions, and garlic. Sauté until onions are translucent.
  3. Add lima beans and corn (5 minutes): Incorporate lima beans and corn into the skillet, cooking until they’re tender.
  4. Mix in remaining ingredients (3 minutes): Add the diced tomatoes and red bell pepper to the skillet, seasoning with salt and pepper. Cook just until the tomatoes are warmed through.
  5. Garnish and serve (2 minutes): Transfer the succotash to a serving dish, sprinkle with the crispy bacon and fresh parsley, and serve immediately.

Notes

Succotash, with its vibrant hues and flavors, is a celebration of summer’s bounty. If you’re keen to elevate this dish further, a squeeze of fresh lime juice can add a delightful tanginess. For those who prefer a little heat, sprinkle some red chili flakes or add a diced jalapeño to the mix. This dish pairs wonderfully with grilled meats, especially chicken or fish, offering a refreshing contrast. Remember, while this succotash is delicious hot, it can also be enjoyed at room temperature – making it a versatile choice for picnics or potlucks.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 240
  • Sugar: 6g
  • Sodium: 310mg
  • Fat: 12g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 15mg

Pair this with...

Baked Potato Wedges with Rosemary

Start by taking some hearty potatoes and cutting them into chunky wedges, ensuring each piece has a good mix of skin and fluffy interior. In a mixing bowl, toss those wedges with a generous glug of olive oil, ensuring each wedge is well-coated and gleaming. Now, sprinkle freshly chopped rosemary over them, letting the fragrant herb cling to the oily surface. A pinch of sea salt and a crack of black pepper complete the seasoning. Spread the wedges out on a baking tray, giving each its own space to crisp up. Pop them into a preheated oven and bake until they're golden, crispy on the outside, and irresistibly fluffy inside.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Homemade Lemonade

Begin with fresh, plump lemons, which will be the star of this refreshing concoction. Roll the lemons on the counter with a bit of pressure to maximize juice extraction. Cut and squeeze them, aiming for about a cup of lemon juice. In a separate saucepan, create a simple syrup by dissolving sugar in water over medium heat; this ensures your lemonade has a smooth, sweet base. Combine this syrup with your fresh lemon juice in a pitcher. Add in 4-5 cups of cold water, tasting as you go to find the perfect balance between tart and sweet. Stir well, and for an added touch, toss in a few lemon slices or even a sprig of mint or basil for an aromatic twist.

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