Down Home Succotash

Teresa Ambra

This mouthwatering and succulent succotash recipe includes lima beans, corn, onion, bell pepper, bacon and tomatoes. It's quick and easy to make and so full of flavor because of the bacon. It's a great company or holiday side dish. Gluten free.

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Prep Time 10

Cook Time 35

Total Time 45

Course Veggies/Side dish

Cuisine Southern

Servings

Calories 152 kcal

Equipment

1 large skillet
1 spatula
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to cut vegetables

Ingredients

1/4 lb. bacon sliced and chopped
18 oz. bag frozen corn
12 oz. bag frozen lima beans
1 medium green pepper chopped, I usually use red, orange or yellow
1 medium onion chopped
3 medium roma tomatoes cut in slices

Instructions

In a skillet, cook bacon over low to medium heat until crisp.
Be careful not to cook on too high a temperature or for too long so the bacon doesn't scorch.
Remove bacon to paper towels and drain.
To drippings in skillet, add corn, lima beans, green pepper and onion.
Simmer for 10-15 minutes or until vegetables are almost tender, adding water if necessary.
Stir in tomatoes and bacon; cook just until tomatoes are heated through.

Notes

Recipe adapted from Taste of Home.

Nutrition

Calories: 152kcalCarbohydrates: 23gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 97mgPotassium: 407mgFiber: 4gSugar: 1gVitamin A: 270IUVitamin C: 19mgCalcium: 20mgIron: 1mg

Keyword bacon, corn, gluten free, lima beans, side dish, tomatoes

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