succotashwithbaconA phenomenal dinner at Langdon’s restaurant, one of my favorite spots in Mount Pleasant, left me with a insatiable craving for more of chef Patrick Owens’ bacon studded succotash. I typically think of succotash as a side better suited for summer but sometimes you just have to adapt to satisfy the culinary cravings. I have substituted frozen corn in this recipe until I can get my hands on fresh from the local farmers markets. Staying true to “everything is better with bacon” I served the succotash with bacon wrapped boneless pork chops cooked in a cast-iron skillet. Enjoy!





Springtime Succotash with Bacon

Ingredients

  • 2 cups corn
  • 2 cups black-eyed peas (cooked in chicken stock)
  • 2 cups tomatoes, chopped
  • 4 slices bacon, chopped
  • 1 small white onion, chopped
  • 2 cloves garlic, finely chopped
  • salt & pepper to taste
  • tabasco to taste or on the side

Instructions

  1. Cook bacon in a large saucepan or cast-iron skillet over medium-high heat
  2. Add onion to bacon fat in pan and saute for 5 minutes
  3. Add garlic and saute until fragrant
  4. Add tomatoes, corn, black-eyed peas and stir well
  5. Reduce heat and simmer 20 minutes or until the vegetables are tender