Eosinophilic Esophagitis Friendly Succotash
Total time30 min
Prep time10 min
Cook time20 min
5.0(26)
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Learn more →Ingredients
4 servings
- 4 strips bacon, cut into ½-inch pieces
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 cups fresh or thawed frozen corn kernels
- 1 ½ cups cooked or thawed frozen lima beans
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- salt and pepper, to taste
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of drippings in the skillet.
- 2
Add the onion and red bell pepper to the skillet over medium heat and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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