Description
A comforting Southern dish featuring smoky bacon, fresh vegetables, and tender okra, perfect as a side or light main course.
Ingredients
Scale
- 4 strips bacon, chopped
- 1 medium yellow onion, minced
- 1 green bell pepper, cored, seeded, and minced
- 1 cup frozen lima beans, thawed
- 2 cups fresh or frozen corn kernels, thawed
- 1 small tomato, cored and chopped
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup tomato sauce
- ½ cup water or chicken stock
- 1 young okra, trimmed and sliced ¼ inch thick (about 1 cup)
Instructions
- Heat a medium saucepan over medium heat. Add the chopped bacon and cook until crispy, about 3–4 minutes. Remove the bacon with a slotted spoon and set aside on a plate.
- Add the minced onion and green pepper to the bacon fat. Cook, stirring occasionally, until the vegetables begin to soften, about 1–2 minutes.
- Stir in the lima beans, corn, tomato, sugar, salt, and pepper to the pan. Combine well.
- Pour in the tomato sauce and water (or chicken stock) to the pan. Bring to a simmer, then cover and cook for 15 minutes.
- Add the sliced okra and cook for an additional 10 minutes, or until the okra is tender but not mushy. Remove from heat and let sit, covered, for 10 minutes.
- Stir the reserved bacon back into the succotash. Serve warm.
Notes
Use fresh veggies when available for the best flavor. You can customize this dish with other vegetables or make it meatless.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg