Fish Free Succotash

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

4 strips bacon, cut into ½-inch pieces
Lightlife Smart Plant-Based Bacon
See all
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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 tip
Use 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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