There is hardly a better way to showcase fresh, crisp, beautiful vegetables than in a vibrant, colorful succotash. It’s so beautiful, but often it falls a little flat. So, let’s reconstruct the dish a bit. Fresh corn, lima beans and peppers build the base. We’re going to use bacon to kick the flavor up, apple cider vinegar to add some tanginess and tomatoes to round it out.

If desired, sprinkle with crumbled bacon and serve immediately. (Stacey Little / Southern Bite)

Summer Succotash

Prep time: 5 minutes

Cook time: 45 minutes

Serves: 8

Ingredients

• 6 slices bacon
• 1 medium sweet onion, diced
• 1/2 large orange, yellow or red bell pepper
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 (16-ounce) package frozen baby lima beans (about 3 cups)
• 2 cups sliced okra
• 3 cups corn (about 4 ears) or 1 (14.4-ounce) bag frozen
• 1 pint grape tomatoes, halved (or 2 large tomatoes, diced)
• 2 tablespoons apple cider vinegar
• salt
• pepper

Instructions

1. In a large skillet over medium heat, cook the bacon until crisp. Remove using tongs or slotted spoon to allow the drippings to stay in the pan. Drain the bacon on paper towels and crumble. Set aside.
2. Return the skillet to the heat and add the onion and pepper. Cook until the onion is translucent – about 5 minutes.
3. Add the garlic and cook for about one minute, being cautious not to burn it. Use a slotted spoon to remove the onion, pepper and garlic to a small bowl and keep the drippings in the pan. Set the vegetables aside.
4. Add the chicken broth to the skillet. Once bubbling, add the lima beans. Cover and cook for 10 to 15 minutes or until done to your liking.
5. Add the okra and cook, stirring occasionally until the okra has caused the sauce to thicken slightly.
6. Add the corn and return the onions, pepper and garlic to the pan. Stir to combine. Cook, stirring frequently, until the corn is tender.
7. Add the vinegar and stir. Add salt and pepper to taste. Add the tomatoes and stir to combine.
8. Remove from the heat. The residual heat will cook the tomatoes through.
9. Sprinkle with the crumbled bacon. Serve immediately.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”