Monday, July 5, 2010

Southern Summer Succotash

Basic lima bean and corn succotash gets a boost from summer bounty with the addition of sweet Vidalia onions, fresh tomatoes, bell pepper, okra and some smoked meat.

Southern Summer Succotash

Hope everybody had a wonderful holiday weekend with friends and family, and an extra day off today to recover. All the carbs and meat of late have me in the mood for some veggies and what a great time to introduce some summer succotash!

To be honest, I love a simple succotash mixture of baby butter beans and corn, maybe with a bit of onion and garlic, always some butter, and sometimes just a splash of cream. You can make succotash using fresh, frozen or even canned vegetables, so it's pretty much a year round dish you can serve anytime.

But it's summer, and in the summertime, succotash just calls out for those fresh, abundant summer vegetables - fresh corn on the cob, certainly fresh garden butter beans if ya got 'em, though truthfully, I tend to always keep frozen baby lima beans around, and they are delicious.

Add in some sweet Vidalia onion, garden fresh tomatoes and sweet bell peppers - red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden.

Include some of your favorite garden fresh herbs too, whether it be simply parsley, or chives, dill, basil, thyme or tarragon - they all add their own unique flavor profile.


The fresh tastes of summer in a beloved succotash, so good, so fresh - I swear, this is one of those dishes where I could literally eat the entire pot, all on my own!


Here's how to make it.




Recipe: Southern Summer Succotash

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

Ingredients
  • 3 medium ears corn
  • 1/2 pound fresh or frozen baby butter (lima) beans
  • 3 slices bacon, cooked and chopped, reserve drippings
  • 1/2 cup chopped andouille or smoked ham or turkey, optional
  • 1 cup sliced fresh or frozen okra, thawed
  • 1 cup chopped Vidalia or other sweet onion
  • 1/2 cup chopped sweet bell pepper (green, red, yellow, orange or combination)
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon brown sugar
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 cup halved grape tomatoes
  • 2 teaspoons fresh, chopped parsley
  • 1 tablespoon unsalted butter, or 1/8 cup heavy cream
Instructions

Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool. Meanwhile, add butter beans to a small saucepan and cover with water. Bring to a boil, boil for 3 minutes, reduce to simmer and cook for 15 minutes, or until mostly tender. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside. Use a sharp serrated knife to carefully cut off the root end of the corn, remove husks and silks and cut corn off of the cob. Use dull edge of the knife to scrape down the milk; set aside.

Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet. Add sausage or ham to drippings, if using, and cook over medium high until browned. Remove with a slotted spoon and transfer to the beans. Add the okra to the drippings and cook for about 3 minutes or until lightly browned. Add onion and bell pepper and cook another 4 minutes until softened; add the garlic and cook another minute.

Add the corn, sugar, butter beans, meat and seasonings to the skillet. Add some of the reserved cooking water, a little at a time, only if mixture is too dry. Reduce heat to medium low, cook and stir until everything is heated through, add bacon and parsley. Stir in butter or cream until warmed through; taste and adjust seasonings as needed. Serve immediately.

Cook's Notes: I like to precook the corn on the cob using the no-husk, microwave method, however, you may also grill or boil the corn, or remove from cob and skillet cook it before adding to the other ingredients. May also use stewed or diced canned tomatoes - I like adding Rotel. If using refrigerated bacon drippings, you'll need about 1-1/2 tablespoons. For basic succotash, use only cooked baby lima beans and corn, add butter, salt and pepper.


Source: http://deepsouthdish.com

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Posted by on July 5, 2010
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17 comments:

  1. I love succotash! I have never found a good southern recipe. This one sounds great.

    ReplyDelete
  2. Hi Mary

    Is there another vegetable that I can use in place of Okra or could I leave it out altogether.

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  3. Hubby won't eat lima beans. I love them. Succotash looks especially yummy!

    ReplyDelete
  4. Hi Jackie - traditional succotash is beans (limas down here) and corn, s yes, just leave out the okra! My hubs won't touch okra except in gumbo.

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  5. Since I'm not too fond of okra or lima beans, this is usually not very close to the top of my list. I'd have to make a bunch of subs and turn it into something else!

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  6. Ooh. Me and okra are good friends.

    PS I made a savory Vidalia Onion Pie for the 4th. You would have been proud of me. It was a hit.

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  7. OMgosh Mary, this was fabulous! No ham or okra so sauteed the onion etc in some bacon grease (leftover from BLT's). I did everything else as directed and this was gobble-up good! My bachelor brother LOVED it.
    Barbie

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  8. Thanks Barbie! So glad y'all enjoyed it. I appreciate you taking the time to come back and leave a comment. Thanks!!

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  9. I made this last night and my family loved it. I served it with SOUTHERN fried chicken, mashed potatoes, and sliced tomatoes. It was enjoyed by all! Thanks again for sharing another wonderful recipe!

    Have a great weekend!

    ReplyDelete
    Replies
    1. You too Becky - so glad the family enjoyed the summer succotash too! Sounds like my kind of meal y'all had.

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  10. Made this last night at the SC coast to go with myhusband's yummy blackened tuna, wild rice and slaw......the DELUXE Succotash was fabulous!!!! Used all fresh summer veggies! I'll make this one again and again! Even though we love the plain old Succotash, too!

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  11. Gonna comment again, as I can't tell if my comment went through or not...anyway, LOVED the Summer Succotash! Had it last night with my husband's perfected blackened tuna, (He caught) wild rice and slaw, and it was fabulous! THANK YOU, Mary! Fun to dress up the good old regular Succotash!

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  12. OMG this was so good. Made you wanna get up and slap someone. lol. This is not going on the dinner rotation. It paired nicely with rice and mustard greens with corn bread.

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    Replies
    1. LOL!! Thank you Kathryn! I know the picture isn't the best, but I'm so glad that you gave it a try anyway. It really is a great mix!

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  13. Audrey from DallasJune 26, 2015 at 10:53 AM

    I just found your site a few days ago. I am making this succotash today with your Fall-Apart Roast. I made your chicken and butter/lima beans last night and it was GREAT!! I went to the store and got everything yesterday but didn't realize Rotel is not on your ingredient list. You may want to add it there and what size Rotel. Thanks for all the great recipes.

    ReplyDelete
    Replies
    1. Thanks Audrey - sometimes I think Google eats my ingredients LOL!!

      Delete

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