Featured Recipe
Summer Succotash Remix
By Kate
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Lima beans simmered in broth till tender. Okra stirred in to thicken the sauce, adding that sticky embrace. Sweet corn follows, finishing with crushed tomatoes to warm through from residual heat. Crisp pancetta swaps the bacon, for a little nuttier bite, with shallots replacing onions; subtler, silkier flavor. Red bell peppers retained but diced finer for quicker cooking. Smidgen of smoked paprika added for depth. Cook all in same skillet—no mess, layered flavor from rendered fat, broth reducing down. Balanced vinegar punch cut last, brightens it up. Salt and pepper adjusted near end, tasting for harmony. Crunch of pancetta on top. Visual cues—onion clarity, bean softness, okra thickening, corn snap—signal when to move on.
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Prep:
8 min
Cook:
40 min
Total:
48 min
Serves:
8 servings
vegetable
summer
southern
skillet
hearty
Introduction
Steam rising, skillet sizzling. Crunch of pancetta breaking down. Layers of color and aroma crowd the kitchen. Lima beans thicken slowly in broth. Okra’s sticky charm emerges gently, enveloping the pan’s flavors. Corn pops in late, sweet and bright, while diced tomatoes soften just off the heat, adding fresh texture amid the richness. Shallots and red pepper lend subtle sweetness and brightness, replaced onion’s punch. Smoked paprika whispers under all. Vinegar last, a sharp contrast to cut through softness. Visual cues—translucent, softened snap, thickened glaze—guide the rhythm. Sturdy, straightforward. No fluff. Just good science and instincts, cooking down summer’s bounty in real time.
Ingredients
About the ingredients
Pancetta instead of bacon adds a nuttier, less salty crunch, though bacon can work if crisped well and drained. Shallots replace onions for a milder bite, reduce cooking time and risk of caramelization, important here since you want translucence not browning. Red pepper diced smaller speeds cooking and disperses the flavor better in the thickened mixture. Smoked paprika lends depth without heat; use sweet or hot to preference but start small. Vinegar is crucial at finish—apple cider for fruitiness, but white wine vinegar or sherry vinegar also fine. Fresh lima and corn preferred; frozen can substitute but adjust cooking times and monitor moisture as they release water differently. Okra sliced thin speeds thickening but watch for sliminess; quick rinse helps. Chicken broth low sodium controls salt, but water plus bouillon cube works too.
Method
== Crisp pancetta and shallots ==
- Heat large skillet over medium. Add pancetta. Listen to it sizzle and shrink down to crisp. Use slotted spoon to fish pancetta out, keep pan drippings inside. Drain pancetta on paper. Into same skillet, toss shallots and red pepper. Shallots will soften and become translucent around 4–6 minutes; watch edges to prevent browning. Stir often. Add garlic last minute; let aroma bloom but don’t scorch, about 40 seconds. Remove veggies with slotted spoon; keep drippings.
- Pour chicken broth in skillet. It should bubble soon. Add lima beans. Cover pan loosely. Beans will plump and tenderize between 12–18 minutes. Jab with fork to test – should pierce but not mushy. If brothy level drops before beans done, add a splash more broth or water. Remove lid and stir in okra slices. Stir gently but regularly. Okra will release mucilage, thickening liquid slightly. Wait till edges of okra soften but still hold shape, about 8 minutes.
- Add corn kernels, then return shallot-pepper-garlic mixture. Stir to blend. Corn too crunchy means undercooked; give it 5–7 minutes, stirring often, until tender but with snap. Stir in smoked paprika and vinegar—they brighten and deepen at finish. Salt, pepper last; always taste. Then fold in diced tomatoes. Off heat now; residual warmth will cook tomatoes gently, keeping fresh color and slight bite.
- Sprinkle crisped pancetta on top. Serve straight from skillet or transfer. No standing time needed. Eat hot. Pancetta crunch contrasts soft veggies and thickened broth. Watch for moisture—too wet means quick simmer needed or reduce broth by half a cup next time. Pancetta can be swapped for smoked turkey bacon if you want leaner. Shallots for onion; bell peppers can be green or yellow for color change. Garlic fresh always, but powdered in pinch—add with paprika then.
- Keep heat moderate throughout to avoid burning garlic and vegetables. Use tongs and slotted spoons to layer flavors without losing fat. Cooking times vary by bean age and okra size—probe with fork rather than clock. If okra causes excessive slime, rinse quickly in cold water before adding. Vinegar at end cuts heaviness; must not boil after. Pancetta crisps better in dry pan, olive oil added only if pan too dry and fat sticks. Beware overcooking corn—turns mealy fast. Taste constantly.
== Simmer lima beans ==
== Finish with corn and tomatoes ==
== Assembly ==
== Tips & Tricks ==
Technique Tips
Start with pancetta to create a rich fat base, rendered slowly over medium heat—not high—to avoid burnt edges and bitter taste. Removing it early lets you layer ingredients without losing that flavor but avoids soggy pancetta bits. Shallots cook faster than onions; watch for translucence, not browning, this keeps their scent bright and balances the pepper’s sweetness. Adding garlic last minute captures its aroma yet prevents bitter burnt taste—tiny burnt garlic spots ruin texture. Broth simmers, softens beans—test by piercing, not guesswork. Okra’s mucilage is your thickener. Stir frequently but gently to avoid mashing the veggies. Corn comes in late to retain color and crunch; stirring ensures even cooking. Vinegar added when hot liquid is low preserves its sharpness without evaporating. Final tomatoes added off heat so they don’t dissolve to mush; residual warmth suffices. Always taste before seasoning with salt and pepper; broth and pancetta add saltiness. Pancetta back on top adds texture contrast and flavor punch. Clean skillet after each step only if carrying over too many burnt bits or too much moisture from veggies.
Chef's Notes
- 💡 Cook pancetta low and slow. Creates base flavors; prevents burnt bits. Render fat, draw out the nuttiness. Should sizzle, release aroma. Keep heat consistent.
- 💡 Shallots soften fast; watch them! Don't let them brown. Translucent means ready. Adds sweet note. Garlic last minute; bloom aroma. Prevent burnt bitterness.
- 💡 Check lima beans with fork. Soft but firm needed. Adjust broth if drying out. If too mushy, they lose texture, integrity. Know your ingredient’s character.
- 💡 Okra’s mucilage thickens broth. Slice thin, release quicker. If slime too much, rinse first. Watch edges soften but still hold shape. Texture key here.
- 💡 Vinegar brightens richness. Add at end. Must not boil; evaporates flavor. Adjust seasoning last. Constant taste test; saltiness depends on pancetta and broth.
Kitchen Wisdom
Can I use other beans?
Yes, butter beans or fresh peas work. Adjust cook times based on size. Close eye on texture. Don't go mushy.
What if it’s too runny?
More simmer needed. Try adding cornstarch slurry; thickens fast. Next time reduce broth by half cup. Test moisture on corns.
How to store leftovers?
Refrigerate in airtight container. Lasts up to three days. Reheat gently; too high heat toughens veggies. Add splash of water.
Can I substitute pancetta?
Smoked turkey bacon is leaner option. Flavor different but works. Just watch frying level; less fat means adjust oil use.
