Heirloom Bean Succotash

Name: Heirloom Bean Succotash (Upgraded)
Total time: 55 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup Dried Heirloom Beans-mixed; 2 cups Fresh Corn Kernels-cut from the cob; 1 cup Lima Beans-frozen; 1 medium Zucchini-diced; 1 medium Red Bell Pepper-diced; 1/2 cup Red Onion-diced; 4 slices Bacon-diced; 2 tbsp Olive Oil; 2 cloves Garlic-minced; 1/4 cup Fresh Basil-chopped; 1/4 cup Fresh Parsley-chopped; 1/2 tsp Smoked Paprika

⏱55 min

👥6

🔥350 cal

Medium

🍽️Southern

A more flavorful succotash with the addition of crispy bacon and a blend of fresh herbs.

1 cup Dried Heirloom Beans-mixed

2 cups Fresh Corn Kernels-cut from the cob

1 cup Lima Beans-frozen

1 medium Zucchini-diced

1 medium Red Bell Pepper-diced

See all 14 ingredients ↓

(0 reviews)

⏱55 min

👥6

🔥350 cal

Medium

🍽️Southern

A more flavorful succotash with the addition of crispy bacon and a blend of fresh herbs.

#Side Dish #Summer #Beans #Bacon

Instructions

Soak Dried Beans overnight in water, then drain and rinse.
Place the soaked Beans in a pot, cover with fresh water, and simmer for 45-60 minutes, or until tender. Drain and set aside.
Cook Bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add Red Onion to the skillet with the bacon fat and cook until softened, about 5 minutes.
Add Garlic, Zucchini, and Red Bell Pepper to the skillet and cook for another 5-7 minutes, until slightly tender.
Stir in Corn and Lima Beans. Cook for 3-5 minutes, until heated through.
Add the cooked Beans, Smoked Paprika, Salt, and Pepper to the skillet. Stir well to combine.
Stir in Basil and Parsley. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Crumble the cooked Bacon over the succotash before serving.

Ingredients

1 cup 177 g Dried Heirloom Beans-mixed
2 cups 240 g Fresh Corn Kernels-cut from the cob
1 cup 140 g Lima Beans-frozen
1 medium 113 g Zucchini-diced
1 medium 75 g Red Bell Pepper-diced
1/2 cup 70 g Red Onion-diced
4 slices 56 g Bacon-diced
2 tbsp 30 mL Olive Oil
2 cloves 6 g Garlic-minced
1/4 cup 30 g Fresh Basil-chopped
1/4 cup 30 g Fresh Parsley-chopped
1/2 tsp 2.5 mL Smoked Paprika
Salt to taste
Black Pepper to taste

Equipment

Large pot
Large skillet

Instructions

Soak Dried Beans overnight in water, then drain and rinse.
Place the soaked Beans in a pot, cover with fresh water, and simmer for 45-60 minutes, or until tender. Drain and set aside.
Cook Bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add Red Onion to the skillet with the bacon fat and cook until softened, about 5 minutes.
Add Garlic, Zucchini, and Red Bell Pepper to the skillet and cook for another 5-7 minutes, until slightly tender.
Stir in Corn and Lima Beans. Cook for 3-5 minutes, until heated through.
Add the cooked Beans, Smoked Paprika, Salt, and Pepper to the skillet. Stir well to combine.
Stir in Basil and Parsley. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Crumble the cooked Bacon over the succotash before serving.

Nutrition per serving

Calories 350

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Heirloom Bean Succotash

Heirloom Bean Succotash

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