Succotash

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 294, total fat 13 G., saturated fats 5 G., proteins 10 G., carbohydrates 36 G., fiber 7 G., cholesterol 23 mg, sodium 605 mg, sugar 7 G.

The main ingredients of American warm succotash salad are beans and corn, while the remaining vegetables can vary depending on each family's preferences or what's in the fridge. This version adds okra and sweet grape tomatoes, and the addition of crispy bacon bits makes it truly delicious. It's irresistible!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (425 g) frozen lima beans (thawed) or about 2 cups fresh lima beans
4 strips of bacon
2 tablespoons unsalted butter
1 sweet onion, diced
2 cups fresh corn kernels (about 3 ears)
3 cloves garlic, crushed
1.5 cups frozen chopped okra
1 cup grape tomatoes
Juice of 1 lemon
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the lima beans and 1 slice of bacon in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the beans are tender, 8-10 minutes. Drain the beans and set aside. Remove the bacon from the pan.
Meanwhile, place the remaining bacon in a large cast-iron skillet and heat over medium heat. Cook, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to a plate or bowl and set aside.

In the same skillet with the rendered fat, melt the butter. Add the onion and cook until softened, 2-3 minutes. Add the corn and garlic, season with salt and pepper (about 1/2 teaspoon each). Cook until the corn is barely cooked through, 3-4 minutes.
Add the okra and cook for a couple more minutes. Add the tomatoes and beans and continue cooking until the corn is tender, 2-3 minutes. Stir in the lemon juice, then taste.
Slice the fried bacon and sprinkle it over the salad along with chopped parsley. Serve the succotash warm or at room temperature.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Main courses / Side dishes / Cereals, legumes / Vegetables and mushrooms / Salads / Warm salads / Food Network - recipes / American cuisine