Bobby Deen's Succotash
Watch what happens when sweet corn teams up with lima beans, bacon and tomatoes for a healthy side dish.
Article By: Lisa Chernick
An expert at slimming down Southern comfort food, author, restaurant veteran and television cooking-show host Bobby Deen invites us to watch and learn as he prepares four fantastic recipes from his book
From Mama's Table to Mine
Super-versatile and always tasty, succotash is a great go-to vegetable side dish. It comes together easily and works alongside almost any main course. Turkey bacon lends plenty of flavor with much less fat than that of regular bacon.
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From Mama’s Table to Mine
In the South, we like to call any vegetable mixture with lima beans a "succotash." But I make sure mine always has sweet corn as well. And if I can find it, I choose shoepeg corn, a Southern favorite known for its smaller kernels and unmatched sweetness. If you can’t find shoepeg, that’s just fine. This recipe stands up on its own with any variety of corn.
Makes 6 servings
1 box (10 oz) frozen lima beans
1 Tbsp olive oil
2 turkey bacon slices
1 box (10 oz) frozen corn
2 Tbsp low-sodium chicken broth
1 tsp The Lady’s House Seasoning (see Notes from the author)
1 medium tomato, coarsely chopped
In a large pot of boiling salted water, cook lima beans until tender, about 8 minutes.
Meanwhile, in a large skillet, heat oil over medium heat. Add bacon and cook, turning, until brown, about 5 minutes. Drain on a paper-towel-lined plate, then coarsely chop. Set aside skillet with drippings.
When limas are tender, drain and add to skillet, along with corn, chicken broth and The Lady's House Seasoning. Cook over medium heat, stirring, 2 minutes. Add tomato and chopped bacon and cook, stirring, until heated through, another 2 to 3 minutes.
Notes from the author
To make a big batch of The Lady’s House Seasoning, in a bowl, combine 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder. Store in a covered container.
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