Vegetarian Succotash

Total time30 min

Prep time10 min

Cook time20 min

Sweet corn and buttery lima beans come together in this classic skillet succotash, brightened with diced red bell pepper and a good hit of garlic. Smoked paprika and a touch of cayenne bring warmth and depth, while onion cooked low and slow builds a savory base for everything else to shine. Fresh parsley and thyme stirred in right at the end keep the whole dish tasting garden-fresh rather than heavy. It's a great side to spoon next to grilled veggies, over rice, or straight out of the pan, and it holds up beautifully as leftovers the next day. This version is a solid pick for a vegetarian table, delivering all that smoky, golden-edged flavor without missing a beat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 strips bacon, cut into ½-inch pieces
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!