Thanksgiving Side: Succotash Medley Recipe
Entry #3016, November 14, 2013
For those looking to have a truly traditional Thanksgiving, succotash is a must. The dish has Native American roots and is thought to have been served during the first Thanksgiving celebrations of the colonies. Since the only steadfast requirements for a succotash are vegetable medley that uses lima beans and some type of lard, this side can easily be customized to a variety of tastes. Best of all, it’s a delicious way to ensure that you don’t skimp on the veggies during the holidays.
Thanksgiving Side: Succotash Medley Recipe
- Image Via: Yummly
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Ingredients:
4 slices bacon
1 medium onion
1 tablespoon minced garlic
8 ounces frozen corn kernels
8 ounces frozen lima beans
1 bell pepper
6 ounces cherry tomatoes
½ cup chicken or vegetable stock
½ cup arugula leaves
2 tablespoons fresh sage
Procedure:
- Prep your ingredients first. Slice the bacon into bite-sized pieces. Mince the garlic. Chop the onion and bell pepper. Halve the cherry tomatoes and julienne the sage.
- Fry the bacon in the skillet until it becomes crispy. Set aside.
- Reserve a tablespoon of the bacon grease and use it to sauté the onions until they are translucent. Stir in the garlic until it becomes fragrant.
- Add the bacon back into the pot along with the corn, lima beans, bell pepper, and cherry tomatoes. Season them with salt and pepper and cover with stock.
- Cook the vegetables for about 10 minutes or until they are tender.
- Turn off the heat and stir in the sage.
- When the vegetables come to room temperature, toss with the arugula.
This succotash recipe incorporates a variety of seasonal fresh and frozen vegetables that are perfect for Thanksgiving. But, once you give it a try, there’s no doubt that you’ll find yourself eating it all year round. Let us know how you like this Succotash Medley Recipe!
For more Thanksgiving ideas and recipes on Stagetecture, click here.
