Think of this classic succotash as a greatest hits list of summer veggies.
These combined complimentary flavors are only heightened with the additions of crumbled smoky bacon and fresh basil.
It travels well, reheats well, and can easily be doubled for a crowd.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
Learn how to make succotash.
To transform it into an entree, just top it with grilledshrimp,chicken,pork chops, orsalmon.
This one is done in about 30 minutes.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
Here’s how to make it:
Why Is It Called Succotash?
Succotash dates back to 17th century Native Americans.
Can Succotash Be Made Ahead of Time?
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
Southern LivingCommunity Tips and Praise
“Made this pretty much as directed and it was delicious!
Warms up well,” wrote reviewer Pamala Coker.
“Best-Ever is accurate, and I don’t use that expression often!
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
Delightful, and just as good as leftovers for breakfast with eggs and sourdough toast.”
Bring to a boil over medium-high.
Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
Drain and set aside.
Cook bacon:
While beans simmer, place bacon slices in a large cast-iron skillet over medium.
Cook until crisp, about 8 minutes, turning once after 5 minutes.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
Transfer bacon to paper towels; crumble and set aside.
Reserve drippings in skillet.
Add butter, and cook, stirring constantly, until butter is melted, about 1 minute.
Just leave out the bacon crumbles and replace the drippings with two tablespoons of extra-virgin olive oil.
