2 slices thick-sliced bacon
4 garlic cloves, minced
1 large Vidalia or other sweet onion, chopped
2 cups fresh corn kernels
2 cups fresh or frozen lima beans (may substitute canned or cook from dried)
2 cups reduced-sodium vegetable or chicken broth
2 cups sliced fresh okra (15 to 20 pods)
2 medium tomatoes, diced
1 teaspoon paprika or smoked paprika
1/4 teaspoon ground cayenne pepper (optional)
1 to 2 tablespoons apple cider vinegar
1 tablespoon butter
½ teaspoon salt
Freshly ground black pepper
1. Cook bacon in a large skillet over medium heat until crispy. Remove bacon from pan to cool, leaving 1 to 2 tablespoons of fat in pan. Crumble bacon and set aside.
2. Add garlic and onions to pan and sauté over medium heat until slightly translucent, about 5 minutes. Stir in corn, lima beans and broth. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until lima beans are almost tender, 15 to 20 minutes.
3. Add okra, tomatoes and spices. Continue to simmer, stirring frequently, until liquid has reduced to a thick glaze, about 10 minutes.
4. Add vinegar, butter, salt and pepper. Stir until butter has melted. Serve topped with the crumbled bacon.
Serves 8
—Recipe submitted the Tanya Hudson, Athens, Ga.
Nutritional facts per serving: 236 calories, 9g fat, 14mg cholesterol, 9g protein, 33g carbohydrates, 7g fiber, 672mg sodium
This recipe originally appeared as Tanya’s Summer Succotash on Relish.com
