Southern Summer Succotash with Bacon and Tomatoes
Celebrate all that warm weather produce has to offer with this scrumptious bacon succotash made in my favorite cast-iron skillet! A mixture of fresh corn, lima beans, tomatoes, salty bacon, and fresh basil make this a great veggie side dish the whole family will love!
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Servings: 4
Equipment
- cast-iron skillet
- liquid measuring cup
- dry measuring cups
Ingredients
- 2 slices thick-cut bacon
- 2 cloves garlic, minced
- 2 cups frozen lima beans, thawed
- 2 cups fresh or frozen corn (thawed) corn
- 1 to 2 cups chicken broth
- 1 cup halved cherry or grape tomatoes
- Kosher salt and freshly ground pepper to taste
- Fresh basil leaves
Instructions
- Cook the bacon in a large cast-iron skillet over medium heat until browned and crisp. Remove the bacon to a paper towel to drain, reserving the drippings in the skillet. Crumble the bacon once cool enough to handle.
- Add the garlic to the drippings in the skillet and cook 30 seconds. Add the lima beans and corn and enough chicken broth to cover the vegetables.
- Simmer 20 minutes or until the lima beans are tender. (Add more broth or water if needed.)
- Once the lima beans are tender, add in the crumbled, cooked bacon, and the tomatoes. Sauté over medium-high heat until the tomatoes soften and begin to burst. Season with salt and pepper to taste and stir in the fresh basil just before serving.