Creamy Succotash with Bacon
If you love traditional American succotash, you'll love this easy, elegant side dish: a Creamy Succotash with Bacon!
Ingredients
- 10-12 oz. frozen lima beans cooked and drained
- 15-16 oz can of sweet white corn or shoe peg corn drained
- 1 c. whole milk
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tsp. sugar
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- Chopped bacon for garnish
Instructions
- Cook lima beans according to package directions; drain and set aside.
- Over medium heat, melt the butter. Add flour, salt, black pepper, garlic powder, and sugar; stir until well-combined. Slowly add the whole milk, whisking continuously. Bring sauce to a boil, whisking until it has thickened. This should take about 2-4 minutes.
- Stir in corn and lima beans; cook for 5 minutes.
- Garnish with chopped bacon. Serve immediately.
Notes
- If you prefer a thicker sauce, increase the amount of flour slightly when making the roux.
- For a richer dish, substitute half-and-half or heavy cream for the whole milk.
- You can make it ahead of time and reheat gently on the stove; simply add a splash of milk to revive the creamy consistency.
Nutrition
Calories: 136kcalCarbohydrates: 26gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 155mgPotassium: 355mgFiber: 4gSugar: 6gVitamin A: 124IUVitamin C: 6mgCalcium: 56mgIron: 1mg
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