This succotash formula is a blend of bacon, corn, tomatoes and lima beans, all cooked together to make a vivid and delectable side dish. Succotash combines impeccably with barbecued meats and fish, and can even be filled in as a lighter primary course alternative.
I’m continually searching for fast and simple side dish choices. A portion of my top choices incorporate singed corn, tomato salad and this simple and tasty succotash.
You can never turn out badly with a vivid arrangement of veggies, particularly when you include bacon along with everything else. This succotash is a festival of summer produce, and all that’s needed is minutes to assemble!
For what reason DO THEY CALL IT SUCCOTASH?
This dish starts from a Native American formula of corn and beans. It gets its name from an English spelling of a Native American word that alludes to a cooked pot of corn. The dish has gone through many changes throughout the long term, however consistently incorporates some sort of corn and beans, alongside different vegetables. It additionally regularly contains a pork item like bacon.
HOW DO YOU MAKE SUCCOTASH?
Start by cooking diced bacon in a skillet until it’s firm. Eliminate the bacon from the skillet, then, at that point, save it for sometime in the future. Add onion to the dish, then, at that point, cook until relaxed. Mix in diced green beans, corn and lima beans, then, at that point, cook for a couple of more minutes. The last advance is to include cherry tomatoes and the held bacon. Sprinkle new spices over the top, then, at that point, serve and appreciate.
WHAT DO YOU EAT WITH SUCCOTASH?
This side dish is an extraordinary backup to a wide range of primary course choices. I regularly serve succotash throughout the mid year months, so I pair it with barbecued chicken or marinated steak. Heated salmon or shrimp kabobs likewise work out positively for succotash. You can even transform this formula into a principle course choice by expanding the measure of bacon, then, at that point, serving it over a grain like steamed rice.
- 6 slices bacon chopped
- 1/2 cup onion diced
- 1 1/2 teaspoons garlic minced
- 16 ounce bag frozen lima beans cooked according to package directions
- 2 cups corn kernels
- 1 cup green beans cut into 1 inch pieces
- 2 tablespoons butter
- 2 cups cherry or grape tomatoes halved
- salt and pepper to taste
- 3 tablespoons fresh herbs such as parsley, chives, dill or basil
- Place the bacon in a pan over medium high heat. Cook the bacon for 5-6 minutes or until browned and crispy.
- Remove the bacon from the pan. Leave 1 tablespoon of bacon grease in the pan and discard the rest.
- Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the lima beans, corn, green beans and butter to the pan. Cook for 5-6 minutes or until green beans are tender.
- Remove the pan from the heat. Stir in the cherry tomatoes. Season the vegetables with salt and pepper to taste.
- Sprinkle the reserved bacon and herbs over the succotash, then serve.
Calories: 217kcal | Carbohydrates: 25g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 246mg | Potassium: 479mg | Fiber: 5g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 2mg