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 lima 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. In the summertime, however, succotash just calls for fresh corn on the cob, fresh garden beans if ya got 'em, though truthfully, I tend to always keep frozen baby limas around, some sweet Vidalia onion, garden fresh tomatoes and bell pepper. You could even add in some summer squash, zucchini or red sweet peppers, if you like. So good, so fresh - I swear I could eat the entire pot of this 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: 40 min | Yield: About 4 to 6 servings

  • 1/2 pound of frozen baby lima beans
  • 1 tablespoon of olive oil
  • 2 tablespoons of unsalted butter, divided
  • 1/4 cup of chopped Vidalia or other sweet onion
  • 1/4 cup of chopped green bell pepper
  • 3 large ears of corn
  • 1/2 cup of chopped ham or smoked turkey, optional
  • 1-1/2 cups of sliced fresh or frozen okra
  • 1 cup of halved grape tomatoes, or 1 (10 ounce) can of Rotel tomaotes, drained
  • 1/2 tablespoon of granulated sugar
  • 1/4 cup of heavy cream
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Creole or Cajun seasoning, or to taste

Cook the lima beans according to the package directions; drain and set aside.

Meanwhile, in a large stainless heavy skillet, heat the olive oil on medium. Cook the ham until browned; add the butter to the skillet. Add the onion and bell pepper and cook over medium until softened, about 3 minutes. While that is cooking, cut the corn off of the cob and use the dull edge of the knife to scrape down the milk; set aside.

Add the okra to the onion and bell pepper; cook over medium for about 3 minutes, stirring occasionally. Add the drained Rotel, corn, and sugar; cook and stir on medium for about 5 minutes. Add the fresh chopped tomato, lima beans and cream, reduce heat to medium low and cook for about 10 minutes or until heated through; stirring occasionally. Season with salt and pepper; taste and adjust seasonings as needed.

Serve immediately.

Cook's Notes: For basic succotash, use only cooked baby lima beans and corn, add butter, salt and pepper. May also use stewed or diced canned tomatoes.


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©Deep South Dish
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Posted by on July 5, 2010
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  1. I love succotash! I have never found a good southern recipe. This one sounds great.

  2. Hi Mary

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

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

  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.

  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!

  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.

  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.

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

  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!

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

  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!

  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!

  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.

    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!

  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.

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


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