Growing up Succotash was one of my favorite Summer Meals. The combination of fresh crisp corn, juicy ripe tomatoes and lima beans is so darn good. It is such a great way to enjoy the best and freshest Summer veggies. This recipe adds in some fresh herbs and bacon which is always a good addition in my book! We served this with some fresh caught fish and was such a fabulous Summer meal. If you cook your lima beans ahead of time this can truly be a one pot meal. Enjoy!
S K I L L E T S U C C O T A S H
adapted via Southern Living
2 cups fresh lima beans
1/2 small yellow onion
1 garlic clove
5 ears corn, kernels cut off husk
1 pint cherry tomatoes
1 package bacon
1/2 yellow onion diced
2 tablespoons red wine vinegar
2 tablespoons butter
1.5 tablespoons chopped fresh dill
1.5 tablespoons chopped fresh chives
In a large pot add the lima beans, 1/2 sliced yellow onion and garlic clove. Bring to a boil. Then let simmer about 20-30 minutes. Add in 2 tablespoons butter and salt. Remove from heat and drain reserving 1/2 cup of the water.
Cut bacon into about 1 inch pieces. In a large skillet add bacon and cook until crispy. Place the cooked bacon on a paper towel lined plate to soak up grease. Drain grease but save 2 tablespoons in skillet. Add diced onion to bacon grease and cook about 5 minutes. Add in cherry tomatoes, corn, and cooked lima beans. Stir and together and then add in red wine vinegar and saved lima bean water. Simmer all on low heat about 5-10 minutes until water cooks down a bit. Add in dill, chives and bacon right before serving!
**I added a few drizzles of tabasco Green jalapeno hot sauce just to give this extra flavor:)