Easy skillet recipe for how to make succotash with lima beans, bacon, corn, okra, grape tomatoes. Classic southern side dish comfort food.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 6people
Ingredients
4earscorn on the cob
6stripsbacon, diced
1poundfrozen lima beans
1mediumonion, diced
1orange pepper, diced
1jalapeno pepper, seeded and diced finely
2cupsokra, sliced
1 1/2cupsgrape tomatoes, halved
2clovesgarlic, minced
1tsppaprika
1tspsalt
1/2tsppepper
Instructions
Using a sharp knife, cut the kernels off the corn. Set side for later.
Brown bacon in a skillet over medium heat. Once the bacon peices are crisped up and rendered, remove with a slotted spoon and place on a plate lined with a paper towel to drain. Drain most over the grease out of the skillet, leaving about 3-4 tablespoons.
While the bacon is in the skillet, boil the lima beans in a saucepan for about 7-8 minutes or according to the instructions on the package. Drain and set aside.
Add the diced onion, orange pepper, jalapeno pepper and okra to the skillet. Saute, stirring often until they are tender, about 5 miuntes.
Stir in the fresh corn kernels, lima beans, cooked bacon, garlic, paprika, salt and pepper. Reduce heat to medium low and sauté until corn is tender, about 7-8 minutes.
Mix in the grape tomatoes and cook for only 1-2 minutes, just to heat.