Bacon Succotash

Ingredients

4 ears corn on the cob

6 strips Indiana Kitchen bacon, cooked diced

1 lb. frozen lima beans

1 medium onion diced

1 bell pepper diced

1 jalapeno pepper seeded and diced finely

2 c. okra sliced

1 1/2 c. grape tomatoes halved

2 cloves garlic minced

1 tsp. paprika

1 tsp. salt

1/2 tsp. pepper

Serving: 6 servings

Instructions

1. Using a sharp knife, cut the kernels off the cob. Set aside.

2. Brown bacon in a skillet over medium heat. Drain on a paper towel-lined plate, but leave some bacon fat. Leave about 3-4 Tbsp. of bacon fat.

3. Meanwhile, boil the lima beans in a saucepan for 7-8 minutes. Drain and set aside.

4. Place the onion, pepper, jalapeno and okra to the skillet with the leftover bacon fat. Sauté for approximately 5 minutes.

5. Stir in the corn kernels to the skillet. Add the cooked bacon and remaining spices. Lower the heat to medium-low, and stir until corn is tender, roughly 7-8 minutes.

6. Mix in the grape tomatoes and heat through, 1-2 minutes.

7. Serve and enjoy!

Bacon Succotash

Ingredients

Instructions

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