30 minutes


  • 2 cobs corn
  • 3 cloves garlic
  • 1 can kidney beans
  • 8-10 slices bacon
  • 1 red bell pepper
  • 2 jalapeƱos
  • 15 cherry tomatoes
  • 5-6 basil leaves
  • 1/2 tsp salt & pepper

1.) Render bacon in cast-iron pan (remove bacon when finished rendering).

2.) While waiting, cut corn off of the cob, mince garlic, slice tomatoes, dice red pepper, slice 1/2 of jalapeno into rings and the other 1/2 into dices (same as red bell peppers).

3.) Use a bit of your bacon grease to saute corn on medium until you get a toasty color on the outside.

4.) Toss in red bell peppers with corn and cook until soft.

5.) Add garlic and cook until soft (do not brown).

6.) Add can of kidney beans (with the juice) and cook until warm.

7.) Throw in your jalapenos & 1/2 of the basil, then cook for 3-4 minutes on medium (just to let everything come together).

8.) Add in chopped bacon (added at the end so it would keep a bit of a crunch) and stir.

8.) S&P

9.) Garnish on top with the other half of freshly-chopped basil.

You could serve this over rice, or with cornbread, or do it like I did and eat it as is!

Southwestern Summer Succotash

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From the kitchen of
Simple Recipes Book

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