Succotash with Bacon & Spring Veggies: A Southern Side That Steals the Show

Fresh, Buttery, and Bursting with Flavor

If spring had a flavor, succotash would be it.
This dish is a colorful celebration of the season—fresh veggies, tender lima beans, and crispy bacon all tossed together in a skillet full of savory Southern charm. Succotash is one of those soul food staples that quietly steals the spotlight at any cookout, potluck, or weeknight table.

Originally rooted in Native American cooking, succotash was adopted and adapted across Black Southern kitchens into a flavorful side or main dish that’s as versatile as it is nostalgic. This version is brightened up with cherry tomatoes, bell peppers, and a buttery bacon base that makes every forkful burst with texture and flavor.

Ingredients

• 1 lb lima beans (fresh or frozen – Camellia brand recommended)
• 10 oz cherry tomatoes
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ red onion, chopped
• 5–6 fresh garlic cloves, minced
• 1 (15.25 oz) can sweet corn, drained
• 6–8 slices of bacon (reserve the grease)
• 1 tbsp salted butter
• 1 tsp salt
• 1 chicken bouillon cube
• Salt
• Black pepper
• Garlic salt
• Season-All
• Nature’s Season
• Fresh basil
• Fresh parsley

Step-By-Step Instructions

1. Prep the Beans

1. Rinse the lima beans thoroughly, removing any debris.
2. In a large pot, bring salted water to a boil and add the chicken bouillon cube.
3. Add the lima beans and boil until tender—about 75 minutes.
4. Drain the beans and set them aside.

2. Prepare the Vegetables

1. Rinse the cherry tomatoes, bell peppers, red onion, and garlic cloves.
2. Chop the bell peppers and red onion into small pieces.
3. Mince the garlic and halve the cherry tomatoes.
4. Set all vegetables aside in prep bowls.

3. Cook the Bacon

1. In a large skillet, fry the bacon slices until crisp.
2. Transfer the bacon to a plate lined with paper towels to drain.
3. Reserve 1–2 tablespoons of the bacon grease in the skillet for sautéing.

4. Sauté the Vegetables

1. In the skillet with the reserved bacon grease, melt 1 tablespoon of salted butter.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the chopped red onion and bell peppers. Cook until softened, about 5–7 minutes.
4. Stir in the drained sweet corn and cook for another 2–3 minutes.

5. Season and Combine

1. Season the vegetable mixture with salt, pepper, garlic salt, Season-All, and Nature’s Season to taste.
2. Add the cooked lima beans to the skillet.
3. Mix everything well until combined and heated through.
4. Turn off the heat.

6. Add Tomatoes & Bacon

1. Gently fold in the halved cherry tomatoes.
2. Crumble the cooked bacon and stir most of it into the dish, saving some for topping.

7. Garnish & Serve

1. Serve warm—perfect on its own, with sweet cornbread, or alongside grilled meat.
2. Transfer the succotash to a serving bowl.
3. Sprinkle the top with remaining crumbled bacon.
4. Garnish with fresh chopped parsley and basil.

About the Creator

This bright and flavorful succotash recipe comes from @z_thebundtbuddy, better known as THE Bundt Buddy on TikTok. Known for putting a soulful spin on Southern classics and serving up cozy, home-cooked vibes, she’s the go-to for bold flavor and beautiful presentation.

Follow her on TikTok: @z_thebundtbuddy

THE Bundt Buddy | @z_thebundtbuddy