Ozark Corn and Bean Succotash
A simple simmered dish of sweet corn and lima beans with bacon, reflecting the long Indigenous and settler agricultural tradition of corn-and-bean cooking in the Ozark region.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 28
- protein
- 9
- calories
- 220
Instructions
- 1
Cook the diced bacon in a large skillet over medium heat until crisp. Take out the bacon and leave the melted fat in the pan.
- 2
Saute the onion in the bacon fat until it turns clear and soft.
- 3
Add the lima beans and chicken broth. Bring to a gentle boil and cook for 10 minutes until the beans begin to soften.
- 4
Stir in the corn kernels. Keep gently simmering for 8-10 minutes until both vegetables are tender.
- 5
Stir in the butter and the cooked bacon you set aside.
- 6
Season with salt and black pepper to your taste.
- 7
Serve the succotash warm as a side dish.
Chef's tips
Fresh sweet corn cut straight from the cob gives the best flavor in late summer. Simmer gently so the beans cook through without turning mushy.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently in a skillet over low heat with a splash of broth.
Common mistakes to avoid
- •Overcooking turns the corn and beans mushy
- •Skipping the bacon fat loses a key layer of flavor
Serving suggestions
Cooked Ozark Corn and Bean Succotash?
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