Succotash
A classic Southern dish combining fresh corn, lima beans, and bacon in a creamy sauce. This hearty side dish features colorful vegetables and smoky bacon pieces finished with fresh scallions.
6 servings
25 min
Ingredients
- •2 slices bacon slices (2 oz), cut crosswise into 1/4-inch-wide strips
- •1 tablespoon unsalted butter
- •2 cups fresh corn kernels
- •1 lb fresh lima beans
- •1 package frozen baby lima beans
- •½ cup green bell pepper
- •1 bunch scallions
- •¾ cup heavy cream
- •¼ cup water
- •½ teaspoon salt
- •½ teaspoon black pepper
Cooking Instructions
- 1.
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat. Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes. Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes. Stir in bacon, scallion greens, and salt and pepper to taste.
25 min