In October, we celebrated our soup mixes. For November, our minds have turned to Thanksgiving and planning a meal that is both satisfying and healthy. The holidays are prime time to pack on a little extra weight, so we’ve asked some of our favorite food bloggers to bring some healthy dishes to our virtual table. We’re kicking the month off a little early in order to bring you all of these great recipes in time to add them to your menu. We hope you enjoy them!
Not being from the South myself, Succotash always puts me in mind of Sylvester the Cat who liked to quip,”Thufferin Thuccotash!” in his lispy cat voice. This traditional Southern dish from Krista of Budget Gourmet Mom is definitely not one you have to suffer! This dish is light, yet flavorful, and makes a great side for Thanksgiving. Of her blog, Krista writes “As a wife and the stay-at-home mom to four boys I have my hands full! When I am not making peanut butter and jelly sandwiches or cleaning up the mess from them I am writing for my blog, Budget Gourmet Mom. We may eat on a budget but that doesn’t mean it can’t be gourmet food.”
Traditional Southern Succotash
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 1 Tbsp Olive Oil
- 1 Red Bell Pepper, diced
- 2 cups Bob’s Red Mill Large Lima Beans, soaked (about 1 cup dry)
- 2-1/2 cups Yellow Corn, frozen
- 1/4 teaspoon fresh Thyme
- Salt and Pepper
- 2 strips of Bacon, cooked and crumbled (optional)
In a medium saucepan heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the bell pepper and lima beans, lower the temperature and cover. Cook another 15 minutes. Toss in the corn and season with thyme and salt and pepper. Cook until beans are tender and the corn is thoroughly cooked, another 7 minutes.
Transfer to a serving dish and sprinkle with extra thyme and bacon, if desired.