Savory Bacon and Herb Creamy Succotash Recipe

Ingredients

• 4 ounces of hearty bacon slices, chopped into 1/2-inch pieces,
• 1 medium onion, diced into medium chunks,
• a package of frozen baby lima beans weighing 10 ounces,
• A pinch of salt and freshly ground black pepper for seasoning,
• a package of frozen sweet corn weighing 10 ounces,
• half a cup of rich heavy cream,
• 1 and a half teaspoons of freshly minced thyme leaves,
• 2 teaspoons of freshly snipped chives.

Step 1

In a large Dutch oven, sizzle bacon on medium-high heat until it turns wonderfully crisp, which usually takes around 7 to 8 minutes. Once done, delicately transfer the bacon to a plate lined with paper towels to soak up excess grease.

Step 2

Retain about 2 tablespoons of the flavorful bacon drippings in the pot and toss in the onions. Saute them until they reach a delightful tenderness, usually around 5 minutes. Introduce the lima beans to the mix along with a half cup of water, a pinch of salt, and a sprinkle of pepper. Let it all come to a bubbly boil. Then, lower the heat, cover, and let it gently simmer until the beans are partially cooked, which takes approximately 5 minutes.

Step 3

Now, join the party with the corn, cream, and a hint of thyme. Bring it back to a gentle simmer and let it all mingle until the vegetables are completely cooked through and the cream melds in smoothly, avoiding any pooling, for about 5 more minutes. If you wish to prepare this in advance, feel free to refrigerate the succotash at this stage for up to 2 days.

Step 4

When it's time to indulge, mix the crispy bacon and fresh chives into the warm succotash for a burst of flavor and color. This versatile recipe can be effortlessly doubled for larger gatherings or heartier appetites.