Side Dish: United States – Delaware – Delaware Succotash

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 6 slices bacon, approx. 6 oz (170 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 2 cloves garlic, minced (about 8 g)
- 2 cups (300 g) fresh or frozen lima beans (if frozen, do not thaw)
- 3 cups (450 g) fresh or frozen corn kernels (about 4 ears fresh)
- 2 medium tomatoes, seeded and diced, about 1 1/2 cups (300 g)
- 1/4 cup (60 ml) low-sodium chicken stock or vegetable stock
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp (2.5 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) lemon juice or apple cider vinegar (optional, for brightness)
- 2 tbsp (8 g) fresh parsley, chopped
- Salt: 1 to 1 1/2 tsp (5–8 g), to taste
- Freshly ground black pepper: 1/2 to 1 tsp (1–2 g), to taste

Instructions

Short Description:
A warm, vegetable-forward side of sweet corn and lima beans sautéed with bacon, bell pepper, onions and tomatoes, finished with butter and fresh herbs. This comforting Mid-Atlantic succotash is bright, slightly sweet, and perfect for family meals or potlucks.

Regional Notes:
Delaware's version emphasizes lima beans and sweet corn and commonly folds in seasonal local produce such as fresh tomatoes and bell peppers. Compared with some Southern versions that may be creamier or bean-heavier, this Mid-Atlantic take stays crisp and bright with a light pan sauce and bacon for savory depth.

1. Cook the bacon: In a large skillet over medium heat, add the bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving about 1–2 tbsp (15–30 ml) of bacon fat in the pan. If you prefer less fat, discard excess and keep 1 tbsp (15 ml).
2. Sauté aromatics: Add the olive oil to the skillet with the reserved bacon fat and heat over medium. Add the diced onion and bell pepper and cook until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Add beans and corn: Stir in the lima beans and corn kernels. Pour in the chicken or vegetable stock, sprinkle the thyme and sugar (if using), and bring to a gentle simmer. Cover and cook until the lima beans are tender and corn is cooked through, about 6–10 minutes (add a few minutes if using frozen beans/corn).
4. Add tomatoes and finish: Uncover and stir in the diced tomatoes and butter. Cook uncovered for 2–3 minutes to marry flavors and slightly reduce the pan sauce. Taste and season with salt and black pepper; stir in the lemon juice or vinegar if using for a bright lift.
5. Combine and serve: Crumble or chop the cooked bacon and fold most of it into the succotash, reserving a little for garnish. Stir in the chopped parsley. Transfer to a serving dish and sprinkle the reserved bacon pieces on top. Serve warm as a side.
6. Make-ahead/storage: Refrigerate cooled succotash in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of stock or water to loosen.