Growing up Succotash was one of my favorite Summer Meals.   The combination of fresh crisp corn, juicy ripe tomatoes and lima beans is so darn good.  It is such a great way to enjoy the best and freshest Summer veggies.  This recipe adds in some fresh herbs and bacon which is always a good addition in my book!   We served this with some fresh caught fish and was such a fabulous Summer meal.  If you cook your lima beans ahead of time this can truly be a one pot meal.  Enjoy!

 

S K I L L E T  S U C C O T A S H

adapted via Southern Living

2 cups fresh lima beans

1/2 small yellow onion

1 garlic clove

5 ears corn, kernels cut off husk

1 pint cherry tomatoes

1 package bacon

1/2 yellow onion diced

2 tablespoons red wine vinegar

2 tablespoons butter

1.5 tablespoons chopped fresh dill

1.5 tablespoons chopped fresh chives

 

In a large pot add the lima beans, 1/2 sliced yellow onion and garlic clove.  Bring to a boil.  Then let simmer about 20-30 minutes.  Add in 2 tablespoons butter and salt.   Remove from heat and drain reserving 1/2 cup of the water.

Cut bacon into about 1 inch pieces.  In a large skillet add bacon and cook until crispy.   Place the cooked bacon on a paper towel lined plate to soak up grease. Drain grease but save 2 tablespoons in skillet.   Add diced onion to bacon grease and cook about 5 minutes.  Add in cherry tomatoes, corn, and cooked lima beans.  Stir and together and then add in red wine vinegar and saved lima bean water.  Simmer all on low heat about 5-10 minutes until water cooks down a bit.  Add in dill, chives and bacon right before serving!

**I added a few drizzles of  tabasco Green jalapeno hot sauce just to give this extra flavor:)