Yesterday was International Bacon Day. Who knew and who creates these days? A few weeks ago I tried Summer Succotash, a recipe I saw in More magazine several years ago. It combined peas and corn, which are personal favorites with the addition of crispy bacon.
I loved how easy this was to put together. The bacon gives a smoky flavor to fresh vegetables.
Serves 6 to 8
4 slices applewood smoked bacon, diced
1 sweet onion, diced
2 cups corn kernel
2 teaspoons minced garlic
2 cups fresh or frozen sweet peas, blanched
3-4 sprigs of thyme
Salt and pepper, to taste
Cook bacon in a pan. Once it begins to brown, add onions and cook until soft. Add corn and garlic, saute 3 to 4 minutes. Add peas and thyme; stir well. Season with salt and pepper.