Southern-style Succotash is chock full of delicious healthy organic veggies like sweet yellow corn, lima beans, onions, tomatoes, and crisp smoked hickory bacon this Classic Southern side makes the perfect potluck dish.
In a large cast-iron skillet fry the bacon on low-medium heat until the bacon is crisp but not burned. Remove bacon once done and place on a paper-lined plate until needed. Reserve 2 tablespoons of the bacon drippings from the cast-iron skillet. Once the bacon has cooled Chop the bacon in small pieces.
Meanwhile, cook the lima beans in salted water per the package instructions. Drain all but ½ cup of water from the lima beans and reserve both until they are needed.
In the reserved bacon drippings, cook the sweet onion and red or green bell pepper over medium heat for 2-4 minutes or until lightly browned.
Next, add the Lima beans, corn, grape tomatoes, sliced okra Salt-free Soul seasoning, or Salt-free Cajun seasoning, Seasoned salt, garlic powder, black pepper, a pinch of sugar, unsalted butter, and the reserved cooking liquid. Simmer over medium heat for 5-7 minutes or until the corn is tender.
At this time mix in the chopped crisp bacon and the fresh herb of choice. (Tarragon, thyme, or basil may be used.)
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog