Fructose Free Succotash
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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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
- 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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