It always tickles me how something as simple as a little bacon, vinegar and a pinch of sugar can transform a blah vegetable dish into a special one! Now, let me state for the record, I
love succotash and I'm a huge fan of lima beans... So when I mention "blah" it's for those folks in the congregation that aren't swaying and shouting "hallelujah sister" right about now:@) This
Succotash with Bacon and Vinegar is a hearty and very tasty side dish, and a little bacon makes everything better, right?
I subbed a little red bell pepper (added to the pan with the corn and lima beans) for the pimentos, only because it was that or unstuff a bunch of olives... I cut the recipe in half and used a 14 oz bag of frozen succotash. My only suggestion would be towards the end of the 5 minutes, add tsp or so of water and a lid just to make sure the veggies steam and cook completely. Remove the lid and finish as the recipe is written.
Succotash with Bacon and Vinegar-
from Southern Plate
4 slices of bacon
3 C frozen baby lima beans, thawed and patted dry
2 C frozen corn, thawed and patted dry
1 (4 oz) jar diced pimentos, drained
1 Tblsp dried parsley
3 Tblsp cider vinegar
1 tsp sugar
S&P to taste
- Cook bacon until crisp, set aside, cool and crumble. Reserve 2 Tblsp bacon fat in pan.
- Add lima beans and corn to skillet, cook until heated through, approx 5 minutes.
- Remove from heat, add everything except bacon, stir until the sugar is dissolved. Stir in bacon and serve.
