The Chicago Tribune published this recipe several weeks ago and I knew I had to try it. I love succotash but usually only serve it at Thanksgiving time for some reason. And then it is just corn, lima beans, a dab of butter, a little milk and salt and pepper.
Start by using a sharp knife, cut the corn off of 4 ears of corn on the cob. Then combine and cook it with lima beans, bell pepper, bacon, garlic and spices and serve it over rice. The recipe calls for red bell pepper; I only had a green one. Omit the bacon and add water instead of chicken broth for a great vegetarian dish. Don’t like lima beans? Substitute great Northern beans.
This would work as a great side dish with grilled ribs or chicken; however, it is hearty enough to stand on its own. Just compliment it with just a nice green salad. Try this one for those great summer veggies!
Corn and Bacon Succotash with Rice
6 strips bacon
1 onion, chopped
½ red bell pepper, chopped
3 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 can (15 ounces) low-sodium chicken broth
4 ears corn, cut off the cob
2 cups fresh lima beans or 1 bag (14 ounces) frozen
2 cups rice, cooked to package directions
Fry bacon in skillet until crisp. Drain on paper towel, set aside.
Remove all but a teaspoon or two of bacon grease.
Add bell pepper, garlic, thyme, salt and red pepper flakes.
Cook, stirring for 3 minutes.
Add chicken broth, cook, stirring up any browned bits, 2 minutes.
Add corn and lima beans.
Cook, turning often to cook evenly, until corn and beans are tender and liquid reduces slightly, about 5 minutes.
Stir in bacon.
Serve over rice.
Pam’s note: I mixed the rice with a can of Rotel tomatoes and green chilies. It makes the succotash even better with a little zip! I used fresh lima beans from the farmer’s market. This recipe makes a lot!