Southern Succotash Recipe

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Southern Succotash Recipe

Yield: 6

Author: Madeline King

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 4 slices North Country Smokehouse Bacon
• ½ cup diced sweet onion
• 1 teaspoon minced fresh garlic
• 1 (9 ounce) package frozen lima beans (or use 1 ½ cups fresh lima beans)
• 2 ⅔ cup fresh corn, cut off the cob
• 3 cups chopped fresh tomatoes
• ¼ cup spring water
• 2 tablespoons Vermont Creamery Salted Cultured Butter
• 1 tablespoon Spicewalla Honey and Herb Seasoning
• Salt and pepper, to taste (I use about ½ teaspoon kosher salt and ¼ teaspoon pepper)
• Optional garnish: chopped fresh herbs such as basil or dill

Instructions

1. Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
2. Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
3. Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Add honey and herb seasoning. Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables and seasoning together. Remove from heat.
4. Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm and enjoy!