If you’re of a certain age, the term ‘succotash’ might instantly take you back to Sylvester the Cat from Looney Tunes humorously blurting out ‘sufferin’ succotash!’ as a light-hearted substitute for a more colorful curse word. It is an American favorite with a rich and colorful history. At its core, it’s a summer veggie combo starring corn and some form of beans (lima beans are traditional, but I prefer using edamame), jazzed up with other veggies like bell peppers, okra, or tomatoes for extra flavor and color. You can easily swap out ingredients depending on what’s available in your garden or kitchen. My version, inspired by Southern Living, gets a flavorful upgrade with some crispy bacon crumbled on top — because, well, most things taste better with bacon! Serve succotash with BBQ chicken, grilled salmon or as a main dish.
WHAT YOU’LL NEED TO MAKE SUCCOTASH
STEP-BY – STEP INSTRUCTIONS
Heat a large, nonstick skillet on medium heat. Add the bacon to a large nonstick skillet and heat over medium heat, flipping the pan once. Cook until crispy, about 5-8 minutes.
Transfer the bacon on a plate with paper towel. Set aside. The drippings from the skillet should be saved.