Succotash with Bacon
Ingredients
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4 bacon strips
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3 green onions
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2 cups green bean pieces
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1 cup corn kernels
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1 cup shelled edamame
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½ cup diced red bell pepper
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½ teaspoon salt
Tools
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tongs
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paper towels
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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small bowl
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June Pan
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zester
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June Oven
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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
