Ingredients

The following ingredients have 4 Servings
  • 1/2 pound bacon (diced)
  • 2 large shallots (sliced thin)
  • 1 medium sweet bell pepper (orange, red, or yellow)
  • 1 medium onion (diced)
  • 1 jalapeno ((optional) finely chopped (keep seeds and membranes for more heat, if desired))
  • 2 cups frozen corn kernels
  • 1 cup frozen lima beans (I used Fordhook)
  • 1/2 cup fire roasted chilies (diced (I used Hatch chiles) but you can substitute poblanos.)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 large tomato (seeded and diced)
  • 3 scallions (sliced thin)
  • 2 tablespoons chopped parsley

Instruction

  • Heat a large skillet over medium high heat.  When pan is hot, add the diced bacon.  Fry the bacon, stirring occasionally, until it has rendered its fat and is crisp.  Transfer bacon with a slotted spoon to a plate lined with a paper towel.
  • Discard all but 1 tablespoon of the bacon fat. 
  • Add the shallots and cook for 1-2 minutes, stirring occasionally until tender. Add the bell pepper, onion and jalapeños and cook for an additional 1-2 minutes.
  • Mix in the frozen corn and lima beans and stir until they're almost completely defrosted, then stir in the diced chiles and cook for 1-2 minutes more.
  • Season the succotash with salt, pepper and apple cider vinegar. Taste for seasoning, adjusting as needed.
  • Remove the succotash from the heat. Stir in the tomato, scallions, bacon and parsley.  Transfer to a serving dish and enjoy!