Farm-Fresh Succotash

Yield: 6 servings

Ingredients

• 4 thick slices bacon
• 1 small sweet onion, chopped
• 1 sweet red bell pepper, cored, seeded, and chopped
• 1 poblano pepper, cored, seeded, and chopped
• 1 cup field peas or butter beans, cooked
• 3 ears fresh corn, kernels cut from cob
• 1 large medium-ripe tomato, cored and chopped
• ½ pound fresh okra, cut into ½-inch slices
• 2 tablespoons fresh lemon juice
• 1 cup chicken stock
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Heat a large skillet over medium heat and add bacon. Cook on both sides until crisp. Remove from skillet and set aside, reserving the drippings.

Add onion to the skillet and sauté in bacon drippings on medium heat until just tender, about 2 to 3 minutes. Add bell pepper, poblano, field peas or butter beans, corn kernels, and tomato to the skillet. Cook on medium heat for 3 to 4 minutes, stirring occasionally.

In a separate skillet over medium-high heat, add sliced okra and allow to char for 1 minute on each side. Remove okra from heat and drizzle with lemon.

Add okra to vegetables in first skillet and reduce heat to low. Add chicken stock, sugar, salt, and pepper. Simmer for 2 minutes, stirring occasionally. Salt and pepper to taste. Chop bacon and sprinkle over top of vegetables before serving.