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Suffering Succotash Stoup


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 8 slices bacon, chopped

  • 4 ears corn, kernels removed from cob or 1 box frozen corn (10 ounces), defrosted

  • 1 red bell pepper, seeded and chopped

  • 1 green bell pepper, seeded and chopped

  • 1 yellow bell pepper, seeded and chopped

  • 1 red onion, chopped

  • 1 jalapeño pepper, seeded and chopped

  • 2 to 3 cloves garlic, finely chopped or grated

  • 2 cans butter beans (15 ounces each), drained

  • 1 can diced fire-roasted tomatoes (28 ounces)

  • 4 cups chicken stock

  • 2 1/4 cup biscuit mix, such as Bisquick brand

  • 2/3 cup milk

  • 1 cup shredded pepper Jack cheese

  • 2 tablespoons chives, chopped

  • 2 tablespoons cilantro, chopped

  • Zest and juice of 2 limes

  • Salt and ground black pepper


Pre-heat the oven to 450°F.

Place a large saucepan over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until crispy, 4-5 minutes. Add the corn, bell peppers, onion, jalapeño and garlic to the pan. Cook until the veggies are tender, 6-7 minutes. Add the butter beans, tomatoes and stock to the pan, and bring the liquids up to a bubble. Simmer until thickened, about 5 minutes. Combine the biscuit mix with milk and pepper jack cheese in a medium-size mixing bowl. Drop 10-12 biscuits onto a nonstick baking sheet and bake until light golden brown, 8-10 minutes. Serve the stoup garnished with chives, cilantro, lime zest and juice, and salt and pepper to taste. Ladle stoup into bowls and top each with a pepper Jack biscuit.