|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 SuccotashHope 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.
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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
- 1/2 cup of chopped ham or smoked turkey, optional
- 2 tablespoons of unsalted butter
- 1/4 cup of chopped Vidalia or other sweet onion
- 1/4 cup of chopped green bell pepper
- 2 ears of corn
- 1-1/2 cups of sliced fresh or frozen okra
- 1 can of Rotel tomatoes, drained, optional
- 1/2 tablespoon of granulated sugar
- 1 large tomato, peeled, seeded and chopped
- 1/4 cup of heavy cream
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon of freshly cracked black pepper, 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.
Cook's Notes: For basic succotash, use only cooked baby lima beans and corn, add butter, salt and pepper. For triple succotash, add stewed, diced or Rotel tomatoes.
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