A quick succotash recipe using frozen corn and lima beans plus other ingredients you can find at the supermarket during the winter.
One of my freezer shelves is getting out of control. It’s piled up with half bags of frozen vegetables, brown rice, pesto, rhubarb, pork chops and loin, salmon and I’m not sure what else. Time to take inventory.
To declutter, I made succotash the other night. I got the idea when I spotted opened bags of corn and lima beans in the pile. Originally I was going to add some other veggies, like frozen peas and Brussels sprouts, but I decided to stay close to the original – a recipe I make in the summer.
The differences between the winter and summer recipes are:
- Frozen corn instead of corn sliced off the cob
- Basil pesto from the freezer instead of fresh basil
- Homemade slow-roasted tomatoes instead of grape tomatoes
- The addition of carrot and Italian parsley
I’m going to post my recipe for slow-roasted tomatoes soon. Lately, I’ve been buying a huge container of grape tomatoes at BJs and roasting all of them. They’re so good and sweet.
This succotash is pretty darn tasty. Next time, I may increase the amount of sherry vinegar. I just looove sherry vinegar. It’s more expensive than other wine vinegar and can be hard to find in some areas, but it’s worth the money and effort. If you don’t have sherry vinegar in the house, white wine vinegar would work. Or, and this might be a stretch for normal cupboards, tarragon vinegar.
You’ll need a large skillet, that’s it.
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1 carrot, finely chopped
- 2 garlic cloves, minced
- 1/3 cup slow-roasted tomatoes or 3/4 cup halved grape tomatoes
- 2 cups frozen lima beans – you don’t need to thaw them
- 2 cups frozen corn – you don’t need to thaw them
- 1 tablespoon sherry vinegar
- 1-1/2 tablespoons basil pesto
- 2 tablespoons chopped Italian parsley
In a skillet, cook bacon over medium heat until it is just starting to crisp. Leave in pan. If you need oil, add it. Otherwise, add onion, red bell pepper and carrot, and cook over medium-low heat, stirring, until softened. Add garlic and cook, stirring, 1 minute.
Add tomatoes, lima beans, corn, vinegar and pesto. Stir everything together. Cover the skillet and cook, stirring occasionally, until the grape tomatoes (if you’re using them) just begin to lose their shape and the beans and corn are warmed through. Remove skillet from heat and stir in the parsley. Add salt and pepper to taste.
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