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Succotash with Bacon

June’s Cook-Programs for Bacon and Green Beans hold the secret to enjoying this summery, vegetable-packed dish year-round. Simply swap in thawed-from-frozen vegetables, making sure to drain them well after thawing. Skip the bacon and use melted butter or vegetable oil for a vegetarian version, or put your own personal spin on the dish with different veggies like cut-up okra, zucchini or Padron peppers.

Prep Time — 15 min
Cook Time — 25 min
Servings — 4
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Ingredients

4 bacon strips

3 green onions

2 cups green bean pieces

1 cup corn kernels

1 cup shelled edamame

½ cup diced red bell pepper

½ teaspoon salt

¼ teaspoon black pepper

1 lemon

½ cup cherry tomato halves

5 basil leaves

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preferences

Lay out the bacon

Lay the bacon in a single layer on the June Pan. Select cooking preferences using the button below. Recommended settings are prepopulated.

4 bacon strips

June Pan

Roast the bacon

Place the June Oven on the middle shelf of the June Oven. Roast the bacon until it is crispy and the fat has rendered, about 12 minutes. June will notify you when the bacon is ready. Follow directions on your June to keep cooking if needed.

Slice the green onions

While the bacon cooks, slice the green onions thinly, separating out the dark green parts and reserving them for garnish.

3 green onions

chopping board

knife

small bowl

Chop the bacon

When June notifies you the bacon is ready, remove it from the June Oven. Using tongs or a fork, transfer the bacon to a paper towel to drain, if desired. Leave the bacon grease on the June Pan. Roughly chop the bacon and set aside for later.

tongs

paper towels

Add the vegetables

To the June Pan, add the white and light green parts of the sliced green onions along with the green beans, corn, edamame and bell pepper. It’s okay if the June Pan is still hot.

chopped green onion

2 cups green bean pieces

1 cup corn kernels

1 cup shelled edamame

½ cup diced red bell pepper

measuring cups

Season the vegetables

Add the salt and pepper to the vegetables. Stir to combine and spread in an even layer.

½ teaspoon salt

¼ teaspoon black pepper

spatula

Roast the succotash

Place the June Pan on the middle shelf of the June Oven. Roast the vegetables until they are tender and starting to brown, 7-11 minutes. June will notify you when the succotash is ready. If desired, follow directions on your June Oven to continue cooking.

Finish the succotash

Remove the succotash from the June Oven. Zest the lemon directly over the vegetables, reserving the lemon for another use. Add the chopped bacon and cherry tomatoes, if using. Stir to combine.

1 lemon

chopped cooked bacon

½ cup cherry tomato halves

zester

Garnish and serve

Transfer the succotash to plates or a serving bowl and sprinkle with the reserved sliced dark green onion parts and slivered herbs, if using. Serve hot or warm.

5 basil leaves

chopped green onion

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June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

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