Succotash

Recipe by Executive Chef, Alexis Aquino

Ingredients

  • 1 cup frozen Lima beans

  • 1 can Kidney Beans

  • 1 can Corn

  • 1 cup frozen Okra

  • 1 small Onion, diced

  • 1 Red Bell Pepper, diced

  • 1 medium size Tomato, diced

  • 2 slices Bacon (or Turkey Bacon)

  • 2 tbl Butter (ONLY if using Turkey Bacon)

  • Salt/Pepper to taste

Utensils

  • Cutting Board

  • Baking Pan

  • Measuring Spoons and Cups

  • Chef's Knife

  • Sauté Pan

  • 2 Medium Mixing Bowls

  • Slotted Spoon

  • Fork

Cooking Instructions

  1. Fry the 2 slices of bacon in a pot.

  2. Once crispy, remove the bacon to a paper towel leaving the rendered fat in the pot.

  3. If using turkey bacon, heat the butter over a medium flame in a pot. When the butter has melted, fry the 2 slices of bacon in the butter. Once crispy, remove the turkey bacon to a paper towel.

  4. Add the onion and bell pepper into the bacon fat/butter and heat over a medium low flame until the onions begin to soften.

  5. Add the lima beans, kidney beans, corn, and okra into the pan and season to taste with salt and pepper.

  6. Cut the bacon into a small dice and add back to the pot. Cook covered over medium-low heat for 10 minutes, stirring occasionally.

  7. Once cooked, add chopped tomatoes and season again with salt to taste (as liquid released from the veggies may have diluted the taste).