The Perfect Southern Side Dish | Easy Summer Succotash Recipe

Cook 2 cups of pink-eyed purple hull peas in pork fat over medium-high heat until tender, adding a tiny bit of salt.

Brown 4 slices of bacon in a pan and crumble it, retaining the bacon grease.

Add 1 cup of Vidalia onion, 1 cup of celery, and jalapeno and banana peppers to the pan with bacon grease and cook until slightly charred.

Add corn to the pan and cook until it starts to brown and the onions soften, about 8 to 10 minutes.

In a separate bowl, mix together sherry vinegar or red wine vinegar, a tiny pinch of sugar, and garlic powder until sugar is dissolved.

Pour the vinegar mixture over the cooked peas and season with salt and pepper.

Add the cooked vegetables to the peas and stir until combined.

Squeeze the juice of 1 lime over the mixture and add a handful of fresh herbs (parsley, basil, thyme).

Top with crumbled bacon before serving.

Equipment Needed

Allergens