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.

  • Author: Kasey Goins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


  • 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


  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.