Description
This vibrant Succotash recipe combines tender lima beans, crispy bacon, and a medley of fresh vegetables, all seasoned with bold Cajun spices. Perfect as a hearty side or a light main dish, this quick and flavorful skillet-cooked succotash is sure to brighten up your meal in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 3 cups frozen lima beans
- 8 slices bacon
- 2 Tbsp olive oil
- ½ small white onion, finely chopped
- 3 cups frozen corn
- 1 pint cherry tomatoes, halved
- 1½ Tbsp Cajun seasoning
- 1 cup okra, sliced
- 1 Tbsp salted butter
- Salt and black pepper, to taste
- Green onions, for garnish
- 2 cloves garlic, minced
- 1 red bell pepper, diced
Instructions
- Cook Lima Beans: Bring a medium saucepan of water to a boil. Add frozen lima beans and cook until tender, approximately 20 minutes. Drain the beans and set them aside.
- Prepare Bacon: While the lima beans cook, heat a large skillet over medium heat. Add the bacon slices and cook until crispy. Remove bacon and place on paper towels to drain excess grease. Once cooled, chop the bacon into small pieces and discard excess grease from the pan.
- Sauté Vegetables: Add olive oil to the same skillet and heat over medium. Add finely chopped white onion and cook for about 5 minutes until soft. Add minced garlic and cook for 30 seconds more. Then add Cajun seasoning, frozen corn kernels, halved cherry tomatoes, diced red bell pepper, and sliced okra. Cook the mixture, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Combine and Finish: Stir in the butter until melted. Add the cooked lima beans and chopped bacon to the skillet, mixing everything well. Remove from heat, then season with salt and black pepper to taste. Garnish with fresh green onions before serving.
Notes
- For a vegetarian version, omit the bacon and use vegetable oil or butter instead of olive oil for cooking.
- Fresh lima beans can be used if in season; adjust cooking time as needed.
- Adjust the Cajun seasoning amount to your preferred spice level.
- Serve warm as a side dish or a light main course.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
