Succotash [suck-uh-tash] is a dish mainly comprised of corn and Lima beans {Lima beans…um…}.
We aren’t going there… don’t worry!
I had tons of yummy Mexican-style ingredients on hand, so I thought I would throw together a nice “Mexi-tash” for you {well, mostly me…cause I ate it}.
You’ll want to spend a few minutes to prepare all your ingredients before you start cooking. This requires a lot of chopped, minced, cut, chopped, diced, halved, crumbled, {did I mention chopped?} items. With just a few minutes of actual cooking.
Ok, are you ready now??
Let’s start off with my fav. ingredient:
Bacon!!
Let 2-3 pieces of bacon crisp up in a large pan.
Remove the bacon once it’s all nice and crispy to a paper towel, and crumble it up. Leave the bacon drippings in the pan.
Try not to eat it all right now {this is why I use 3 pieces instead of 2}.
Add the corn, onion, and garlic to the bacon drippings and saute for 4 minutes.
The corn and onion will pick up all the nice brown bits and flavor from the bacon {yum!}.
Instead of adding Lima beans {no offense to those that love ’em}, I opted for a bean that is still high in fiber, and great on taste -a good ol’ pantry staple- black beans.
Drain and rinse the beans before you add it directly to the corn and onion mixture.
Next goes in the tomatoes and diced jalapeno. Give it all a good stir.
Here comes the shredded chicken {click here to learn how I get my shredded chicken}
Throw that in there too- stir it around gently and let simmer till warmed through; about another 3-4 minutes.
Did you think we were done?? {I knew I should have grabbed a bigger pan!}
Just before serving, toss in the delicious crumbled bacon, and chopped cilantro.
{I couldn’t resist}
Because I love cheese….
Crumble up a little bit lot of Queso Fresco cheese, and enjoy!
Oh so good!
Ok, just breathe…
I know that was a lot to handle.
I wrote it down.
You can copy my notes…
"Sufferin’ Mexi-tash"
Let's put a Mexican spin on an old classic....Succotash!
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 167 kcal
Ingredients
- 2-3 strips of bacon
- 2 ears of corn, kernels removed
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 14 oz can black beans, rinsed and drained
- 1 cup grape tomatoes, halved
- 1 cup chicken, cooked and shredded
- 1/2 cup cilantro, chopped
- 1/4 cup Queso Fresco, crumbled
Instructions
- Cook bacon in large pan over med-high heat. Once crisp, remove from pan (leave drippings in pan)and crumble (set aside).
- Saute corn, onion, and garlic in bacon drippings for 4 minutes, or until corn is golden. Add beans, tomatoes, jalapeno, and chicken.
- Stir and let simmer till warmed through; about another 3-4 minutes. Just before serving toss in crumbled bacon and cilantro.
- Top with Queso Fresco to serve.
Nutrition
Calories: 167kcal | Carbohydrates: 20g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 355mg | Potassium: 443mg | Fiber: 6g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 25mg | Calcium: 61mg | Iron: 2mg
Keywords: Bacon, black beans, Chicken, cilantro, corn, Mexican, onion, queso fresco, tomatoes
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
Greek Chicken Skillet
Carca
I am making this tomorrow!!!!! love the great pics on your blog!
mr. and mrs.
Im making this! I LOVE IT! ;]