Best Ever Succotash for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: "What recipes are poplar where you live?  What regional favorite had you had and want to recreate?  Let's share a recipe that is only found regionally."

Living in Georgia for going on 17 years now, I feel like I've gotten pretty dang comfortable with southern cuisine. I moved here from Washington state, technically, but I grew up a little bit of everywhere (including Pennsylvania, Alaska, and Senegal West Africa). Southern cooking boils down to butter and love for me. It's comfort in many different forms. Think fluffy buttermilk biscuits, creamy grits, ham steaks, Brunswick stew, fried chicken, sticky barbecue, cornbread, etc. Georgia in particular is known for our peanuts and peaches. Boiled peanuts are something you see at just about every roadside stand out in the country, fairs, etc. I've tried them a couple times... I'm not a big fan. Peaches though - I'll eat those just about every way I can get them!

Regional Favorites

So for my regional dish today - I wanted to share something that felt southern, and utilized some of the beautiful fresh produce available right now. The fresh corn came from the farmer's market, and the diced tomatoes came from my local egg farmer. The fresh basil came from my own backyard! I planted 3 small basil plants purchased from a local nursery at the beginning of quarantine, and though they're still small I was able to pull a nice handful of leaves for this recipe. So much fun to enjoy fresh goodies from the backyard - especially basil which I am slightly obsessed with!

Best Ever Succotash

12 ounces frozen baby lima beans
4 center-cut bacon slices
1 small onion, diced
1 Tablespoon minced garlic (jarred)
3 ears corn on the cob, corn cut off (you can use cooked or raw)
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
3 Tablespoons butter
1 cup diced tomatoes
1/4 cup thinly sliced fresh basil

  1. Place lima beans in a medium saucepan, covered in water. Bring to a boil and simmer 8-10 minutes to cook. Drain and set aside once done.
  2. Meanwhile, cook the bacon slices in a large nonstick skillet until crispy over medium to medium-high heat.
  3. Remove the bacon to paper towels, to drain the grease - and leave the bacon drippings in the pan. Add the diced onion, and cook for about 6-8 minutes, stirring often, until onions are beginning to caramelize and become tender. Add in the minced garlic and stir, cook for about 1 more minute.
  4. If you're using raw corn, add it now by itself to the skillet and cook another 5-6 minutes, until the corn becomes tender. 
  5. If you're using cooked corn - turn off the heat under the skillet and add the corn, drained lima beans, and diced tomatoes once onion is tender. Season with the salt and pepper. Chop the cooked bacon and sprinkle it over. Toss mixture, taste and adjust seasonings if needed.
  6. Sprinkle the fresh basil over the top and give one more toss. Serve immediately.

Recipe adapted from Southern Living

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  1. Sufferin' Succotash.....everytime I hear that word I hear the cartoon character LOL. Thanks for sharing this wonderful sounding dish.

  2. Butter and love, the perfect way to summarize southern cooking. Your succotash looks great. I've never used basil in mine before, but now I can't wait to try it.


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