📝 About This Recipe
A vibrant celebration of Native American heritage, this Succotash marries the creamy texture of lima beans with the sweet, golden pop of fresh sweet corn. Enhanced by the smoky depth of thick-cut bacon and the aromatic brightness of fresh herbs, this dish is a testament to the beauty of seasonal, simple ingredients. It’s a comforting, colorful side dish that brings a sophisticated rustic charm to any dinner table.
🥗 Ingredients
The Aromatics
- 4 slices Thick-cut Bacon (diced into 1/2-inch pieces)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 medium Sweet Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced into 1/4-inch pieces)
- 3 cloves Garlic (minced)
The Core Vegetables
- 3 cups Fresh Sweet Corn (cut from about 4 ears; frozen may be used if out of season)
- 2 cups Baby Lima Beans (fresh or frozen (thawed if frozen))
- 1/2 cup Chicken or Vegetable Stock (low sodium)
- 1 cup Cherry Tomatoes (halved)
Seasoning and Finish
- 2 tablespoons Heavy Cream (optional, for a silkier finish)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 2 tablespoons Fresh Chives (finely chopped)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (for a subtle earthy hint)
👨🍳 Instructions
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1
Place a large cast-iron skillet or heavy-bottomed sauté pan over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is golden and crispy (about 6-8 minutes).
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2
Using a slotted spoon, remove the crispy bacon bits and drain them on a paper towel-lined plate, leaving about 2 tablespoons of the bacon fat in the pan.
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3
Add the 2 tablespoons of unsalted butter to the bacon fat. Once the butter has melted and begins to foam, add the diced sweet onion and red bell pepper.
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4
Sauté the onions and peppers for 5 minutes until they are softened and the onions become translucent. Do not let them brown excessively.
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5
Stir in the minced garlic and the fresh thyme leaves. Cook for just 1 minute until the fragrance of the garlic is released.
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6
Add the baby lima beans to the skillet. If using fresh beans, they may need an extra 2 minutes of sautéing; if using thawed frozen beans, proceed directly to the next step.
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7
Pour in the 1/2 cup of stock. Bring to a gentle simmer, then cover the pan with a lid and cook for 5-7 minutes. This ensures the lima beans are tender and creamy.
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8
Remove the lid and add the fresh corn kernels. Increase the heat slightly to medium-high. Sauté for 4-5 minutes, allowing the corn to cook through while retaining its 'snap'.
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9
Fold in the halved cherry tomatoes and season with the kosher salt, black pepper, and smoked paprika. Stir gently so the tomatoes soften but do not completely break down.
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10
If you prefer a richer, more 'Southern-style' succotash, stir in the heavy cream at this point and let it simmer for 1 minute to thicken slightly and glaze the vegetables.
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11
Return the crispy bacon bits to the pan and stir to combine. Taste and adjust seasoning with more salt or pepper if necessary.
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12
Remove from heat and garnish generously with freshly chopped chives. Serve warm directly from the skillet for a rustic presentation.
💡 Chef's Tips
For the best flavor, use fresh corn cut straight from the cob; the 'milk' scraped from the cob adds incredible sweetness and body. If you cannot find lima beans, edamame makes a fantastic, bright green substitute with a similar buttery texture. To make this vegetarian, omit the bacon and use smoked salt or a dash of liquid smoke to mimic that traditional campfire flavor. Avoid overcooking the corn; you want it to be tender but still provide a distinct textural contrast to the soft beans. Always taste your succotash at the very end—the sweetness of the corn varies, and you may need an extra pinch of salt to balance the flavors.
🍽️ Serving Suggestions
Pair this dish with pan-seared scallops or blackened shrimp for a complete coastal-inspired meal. It serves as the perfect colorful companion to a Sunday roast chicken or grilled pork chops. Enjoy it alongside a piece of warm, buttered cornbread to lean into the traditional Americana theme. For a refreshing drink pairing, serve with a crisp, chilled Sauvignon Blanc or a tart homemade lemonade. Leftovers make a wonderful cold salad the next day when tossed with a splash of apple cider vinegar.