Ruth's Succotash
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What a tasty way to use fresh garden vegetables! There are so many succotash recipes out there, but you will always see fresh corn, other than that, you can use any veggies you have on hand. This is the recipe that I've perfected and my family and friends say it's the best they've ever had. It starts with bacon to lend that smoky flavor throughout. I love the fresh thyme sprigs added toward the end, you can add any fresh herb that you like, parsley, basil, and oregano are all good choices. A little butter at the end adds a little decadence, this is a rustic, hearty and healthy vegetable stew that you will absolutely love!
Author: Ruth Guerri
Recipe type: sides
Serves: 4 - 6
Ingredients
- 4 strips of good bacon
- 1 onion, thinly sliced
- 1 green bell pepper, seeded and cut into strips, then cut the strips in half
- 3 ears of corn, shucked and cut off the cob
- 1½ cups of fresh chopped tomatoes
- ½ can of lima beans, drained
- 3 fresh thyme sprigs
- 1 tsp of salt
- ½ tsp of pepper
- 1 tsp of sugar
- 1 Tbs of butter - optional
- chopped fresh herbs - optional
Instructions
- Start this masterpiece by cooking the bacon in a large skillet or pot, remove when crisp, then crumble when cool enough to handle.
- Drain off the most of the bacon grease, leaving about 1 Tbs, then add the onion, season with a little salt and pepper and saute over medium heat for 5 - 6 minutes.
- Now add in the green pepper, cook for 3 - 4 more minutes, then add in the corn and cook for 3 - 4 more minutes.
- Now add in the tomatoes, limas, salt and pepper, sugar and cook stirring often for 4 - 5 minutes, or until the tomatoes just start to break down, taste and add salt if needed, don't forget to remove the thyme sprigs.
- Just before serving, stir in the crumbled bacon and any chopped fresh herb that you like, parsley and chives are tasty.
Enjoy!
