Southern Succotash with Bacon

Why you’ll love it

• Sweet, smoky and buttery with crispy bacon in every bite.
• Works with frozen vegetables, so you can make it all year long.
• One skillet and about 40 minutes from start to finish.

Quick facts

Ingredients

For the succotash

• 4 slices thick-cut bacon, chopped
• 1 tbsp unsalted butter
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 cups (about 300 g) frozen baby lima beans or butter beans
• 1/2 cup (120 ml) chicken broth
• 3 cups (about 450 g) corn kernels, fresh (from 4 ears) or frozen and thawed
• 1 cup (150 g) cherry tomatoes, halved

Seasoning and finish

• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp heavy cream (optional, for a creamier succotash)
• 2 tbsp chopped fresh parsley or basil
• 1 tsp fresh lemon juice

Step-by-step method

1. Crisp the bacon. Cook the chopped bacon in a large, deep skillet over medium heat for 6–8 minutes, stirring often, until crisp. Transfer to a paper towel–lined plate. Pour off all but 1 tbsp of the drippings.

2. Soften the aromatics. Add the butter to the drippings. When it melts, add the onion and bell pepper and cook 4–5 minutes, until softened. Add the garlic and cook 30 seconds, until fragrant.

3. Cook the lima beans. Add the lima beans and chicken broth, bring to a simmer, cover and cook 8–10 minutes, until the beans are tender and creamy inside.

4. Add the corn. Uncover, stir in the corn and cook 4–5 minutes, stirring occasionally, until the corn is hot and most of the liquid has evaporated.

5. Season. Add the cherry tomatoes, salt, pepper, smoked paprika and cream (if using). Cook 1–2 minutes, just until the tomatoes begin to soften.

6. Finish and serve. Remove from the heat and stir in the lemon juice, herbs and most of the bacon. Taste for salt, sprinkle the remaining bacon on top and serve warm.

How to know it is done

The succotash is ready when the lima beans are tender all the way through (press one against the side of the pan: it should mash easily), the corn is hot and sweet, the tomatoes are just starting to soften but still hold their shape, and only a spoonful or two of buttery liquid is left in the pan.

Tips for the best result

• Taste a lima bean before adding the corn; if it is still chalky, simmer a few minutes longer with a splash more broth.
• If using fresh corn, scrape the cobs with the back of a knife after cutting off the kernels and add that “corn milk” for extra sweetness.
• Add the tomatoes at the end so they stay bright and do not turn the succotash watery.
• Season gently at first: the bacon and broth already add salt.

Variations and substitutions

• Vegetarian: skip the bacon, use 2 tbsp butter or olive oil and vegetable broth, and add 1/4 tsp more smoked paprika.
• With okra: add 1 cup sliced okra with the lima beans for a classic Southern twist.
• Edamame: replace the lima beans with shelled edamame and cook them only 4–5 minutes.
• Summer squash: add 1 diced zucchini or yellow squash with the corn.
• Spicy: cook 1 minced jalapeño with the onion or finish with a pinch of cayenne.

Make ahead

You can cook the bacon and chop the vegetables up to 1 day ahead and keep them refrigerated separately. The finished succotash can also be made a day early; reheat it in a skillet and add the herbs and bacon just before serving so they stay fresh and crisp.

Storage and reheating

Refrigerate leftovers in an airtight container up to 4 days. Freezing is possible for up to 2 months (without the tomatoes and cream for the best texture). Reheat in a skillet over medium heat with 1–2 tablespoons of broth for 4–5 minutes, or in the microwave for 1–2 minutes, stirring halfway.