Bacon Succotash
Ingredients
- 4 ears corn on the cob
- 6 strips Indiana Kitchen bacon, cooked diced
- 1 lb. frozen lima beans
- 1 medium onion diced
- 1 bell pepper diced
- 1 jalapeno pepper seeded and diced finely
- 2 c. okra sliced
- 1 1/2 c. grape tomatoes halved
- 2 cloves garlic minced
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
Servings: servings
Instructions
- Using a sharp knife, cut the kernels off the cob. Set aside.
- Brown bacon in a skillet over medium heat. Drain on a paper towel-lined plate, but leave some bacon fat. Leave about 3-4 Tbsp. of bacon fat.
- Meanwhile, boil the lima beans in a saucepan for 7-8 minutes. Drain and set aside.
- Place the onion, pepper, jalapeno and okra to the skillet with the leftover bacon fat. Sauté for approximately 5 minutes.
- Stir in the corn kernels to the skillet. Add the cooked bacon and remaining spices. Lower the heat to medium-low, and stir until corn is tender, roughly 7-8 minutes.
- Mix in the grape tomatoes and heat through, 1-2 minutes.
- Serve and enjoy!
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