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Spicy Succotash for Progressive Eats

Course Side Dish
Cuisine Southern
Servings 4 -6

Ingredients

  • 4 oz uncooked bacon
  • 1 Tablespoon bacon fat , reserved from cooking
  • 1 Tablespoon butter
  • 1 ½ cups (6 oz) diced sweet onion
  • kosher salt and freshly ground black pepper , to taste
  • 5 oz (about 1 cup) yellow corn kernels
  • 5 oz (about 1 cup) white corn kernels
  • 8 oz (about 1 1/2 cups) baby lima beans
  • 1 can Ro-Tel (I used the Chunky style)
  • ½ cup vegetable broth or water
  • ½ to 1 teaspoon cayenne pepper , to taste
  • ½ cup dried fava beans , simmered in 1 1/2 cups unsalted water for 30 minutes, drained
  • 4 oz (1/2 cup) heavy cream

Instructions

  • Cook the bacon in a large, heavy-bottomed skillet until crisp. Crumble it and set aside.
  • Pour off all the fat except about 1 Tablespoon.
  • Add the butter to the pan and then cook the onion along with some salt and pepper until translucent, about 5 minutes.
  • Add the corn kernels, lima beans, Ro-Tel and cayenne. Stir to combine and heat through.
  • Taste and adjust the salt and pepper as necessary.
  • Add the broth or water. Bring the mixture to a boil and then cover and reduce the heat to a simmer. Let the vegetables simmer about 5-6 minutes until the limas are approaching tender.
  • Remove the lid, add the cream and turn the heat back up to reduce the broth/cream mixture to a thick sauce, about 5 minutes.
  • Add the reserved fava beans during the last 3 minutes of cooking to heat through.
  • Taste and adjust seasonings as necessary.
  • Stir in about 2/3 of the crumbled bacon.
  • Top each serving with additional crumbled bacon.
  • Enjoy