Classic Succotash

Why change a good thing? We’re sticking with a classic succotash recipe because sometimes the old way is the best way. Give it a try and we’re sure you’ll agree.

Fall doesn’t get any more southern than this classic succotash recipe – well, unless you’re making these Southern-Style Collard Greens, that is. We kept this succotash recipe close to the original and the result is perfection. Why change a good thing? Tender lima beans, fresh corn kernels, bacon, okra and more come together to form this incredibly delicious fall side dish. What’s more, this classic succotash is easy and only requires one skillet.

Now for a little history on this dish. Succotash recipes can vary but their roots are the same. The word is Native American for “broken corn kernels” but it’s so much more than that. The framework of lima beans and corn is always the same, but you can let your imagination run wild with other ingredients. In this recipe, I’ve added okra, though it’s optional. Other recipes may call for smoked ham in place of bacon, green pepper instead of red and even butter beans in place of lima beans.

Traditionally, basil is used to give the dish a fresh, bright flavor, but I’ve also seen recipes that call for dill or tarragon. For the freshest and most flavorful succotash, opt for the best fresh produce you can find. The recipe below is the perfect blend of succotash ingredients then finished with a drizzle of melted butter. No one will be able to resist this hearty side dish.

Classic Succotash

Contributor: Kasey Goins

Why change a good thing? We’re sticking with a classic succotash recipe because sometimes the old way is the best way. Give it a try and we’re sure you’ll agree.

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• Author: Kasey Goins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

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Ingredients

Units USM Scale 1x2x3x

• 4 strips thick-cut bacon
• 1 small yellow onion, diced
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 2 and 1/2 cups frozen lima beans
• 1 (6 oz.) package frozen okra
• 3 cups corn kernels
• 1 pint grape tomatoes, halved
• 1/4 c. chopped fresh parsley
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped fresh chives
• 1 Tbsp. apple cider vinegar
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. butter, melted

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Instructions

1. Heat a large nonstick skillet over medium-high heat; fry the bacon 3-4 minutes per side until crispy. Remove bacon with a slotted spoon, leaving bacon grease in the pan. Crumble the bacon when cool.
2. To the pan with the reserved bacon grease, add the diced onion and red bell pepper. Cook 3-4 minutes, stirring occasionally, until tender. Add the garlic; sauté 30 seconds. Add the lima beans, okra and corn. Cook, stirring occasionally, until vegetables are tender and cooked through, about 8-10 minutes. Turn off the heat, then stir in the grape tomatoes, apple cider vinegar, parsley, basil, chives, salt, pepper and reserved crumbled bacon. Drizzle melted butter over top. Stir to coat.