Sufferin' Succotash Stoup

by Rachael Ray Show Staff 5:00 PM, October 23, 2008

Aired October 23, 2008

Serves 6 servings
2 tablespoons EVOO Extra Virgin Olive Oil
8 slices bacon, chopped
4 ears corn, kernels removed from cob or 1 10-ounce box frozen corn, 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 jalapeo, seeded and chopped
2 to 3 cloves garlic, finely chopped or grated
2 15-ounce cans butter beans, drained
1 28-ounce can diced, fire-roasted tomatoes
4 cups chicken stock
2 1/4 cup biscuit mix, such as Bisquick
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

Preheat oven to 450F.

Place a large saucepan over medium-high heat with 2 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, jalapeo 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 to 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.