Best Southern Succotash - no bacon | Recipe (No ads)

We are traveling to humid summer nights in the South for this recipe. I love pairing Southern succotash with BBQ and macaroni.

I have not been able to eat bacon in years. My stomach can’t digest it anymore. I know - terrible. Since this unfortunate discovery I thought I had to give up some of my favorite dishes because I couldn’t imagine they would work without it.

I’m thrilled to admit that I was wrong. Learning to cook without specific key ingredients has turned into a revelation. My digestive system has never been better, and I can still enjoy some of my favorite meals with zero concern or guilt because they’re actually healthier.

To anyone else suffering without a gallbladder - I’ve got you. I honestly do not miss the taste of bacon in this Southern staple because I found a way to hack the depth of flavor that ingredient carried, and mimic it. God bless Worcestershire sauce and miso paste. This succotash recipe is so satisfying. Give this a go, take a bite and let me know if you’ve been transported to Louisiana in June yall!

INGREDIENTS:

• 1/2 sweet onion

• 1/2 sweet bell pepper

• 2 cloves garlic

• Can of lima beans (rinsed & drained)

• Can of white corn (drained)

• 1 Tbsp. Butter

• 1 Tbsp. olive oil

• 1/2 tsp. Badia all purpose seasoning

• 1/2 tsp. Brown sugar

• 1/4 tsp. Baking soda

• Cajun seasoning (to taste)

• Salt & pepper (to taste)

• Splash of chicken stock

• 1/2 Tbsp. Worcestershire sauce

• 1 tsp. White miso paste

• Fresh basil

RECIPE:

1. Chop vegetables and heat pan with butter

2. Sauté onion until translucent, then add in bell pepper & olive oil until softened

3. Add in garlic, Lima beans, corn & spices

4. Deglaze pan with chicken stock, then add in Worcestershire sauce, miso paste, brown sugar & baking soda

5. Combine and let simmer for ~10 minutes

6. Serve with fresh basil sprinkled on top