Author Topic: Superfast Succotash  (Read 129 times)


Superfast Succotash
« on: September 07, 2021, 01:45:49 PM »
This comes from Southern Plate's newsletter by Stacey Lynn in Alabama

Superfast Succotash
This version uses frozen veggies for freshness, but you can use fresh or canned.

You can also substitute olive oil for the bacon grease if you need to make this vegan/vegetarian.

Prep time: 5 minutes     Cook time: 15 minutes

Serves 4

4 slices bacon
3 cups frozen baby lima beans (or other shell beans) thawed and patted dry
2 cups frozen corn thawed and patted dry
1 4-ounce jar diced pimientos, drained
1 tablespoon dried parsley
3 tablespoons apple cider vinegar
1 teaspoon sugar
3 teaspoons salt
1 teaspoon ground black pepper

In a large skillet, cook bacon over medium heat until crisp.  Set aside to cool slightly and then crumble.  Reserve 2 tablespoons of rendered bacon fat in the pan.
Add lima beans and corn to the skillet, and cook until hated through in approximately 5 minutes.  Remove from heat.
Stir in pimientos, parsley, vinegar, sugar, salt, and pepper.  Sprinkle with bacon.

Suggestions:  You can make this ahead and reheat for serving, but do not freeze as the beans become mushy when thawed.
You could add bell pepper, jalapenos or sprinkle of chili powder for a spicy kick or fresh basil or dill sprinkled on top. 


Re: Superfast Succotash
« Reply #1 on: September 07, 2021, 02:34:10 PM »
Sounds like that would go well with hash.

Canned corn beef is readily available at the local grocery store and it stores well on your storage shelf.
« Last Edit: September 07, 2021, 03:25:58 PM by RWS »


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