Salt and pepper, to taste (I use about ½ teaspoon kosher salt and ¼ teaspoon pepper)
Optional garnish: chopped fresh herbs such as basil, parsley or dill
Instructions
Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.
Video
Notes
Vegetarian Succotash: Skip the bacon and instead cook the onion and garlic in 1-2 tablespoons of olive oil or extra butter.
If you like okra, you can also add ½ cup trimmed, chopped fresh okra to the succotash recipe along with the other vegetables.
For acheesy succotash recipe, try a succotash casserole like this one that includes cheddar cheese.
For a Louisiana-style Southern Succotash recipe, try adding ¼ teaspoon of Creole or Cajun seasoning to the dish. You might also like some diced andouille sausage instead of the bacon.
Fresh or frozen corn and lima beans will work, so choose whatever is most readily available. I like to use cherry or grape tomatoes, but larger seeded, diced tomatoes will also work. In the summer months, fresh, local veggies are definitely the way to go!
Garnish with fresh herbs -- especially if you're serving this dish in the summer when herbs are readily available. I prefer basil, but parsley, chives,rosemary, thyme, and dill are also great options for a bright touch of green!
Serve the succotash warm from the skillet or at room temperature. Either way, it's delicious!