Skip to main content
Epicurious
Bon Appétit

Autumn Succotash

3.9

(19)

Image may contain Plant Food and Vegetable
Autumn SuccotashRay Kachatorian

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Preparation

  1. Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

TagsAmericanBaconCured MeatMeatShallotVegetableEdamameBean and LegumeCornSideDinnerDairy FreeGluten FreeNut FreeEasyQuickSauteThanksgivingFallBon Appétit

See Related Recipes and Cooking Tips

Read More
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Creamy Miso Mushroom Pasta
The umami-packed pasta you'll be making all season long.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.