Susan's Southern Succotash

Susan Feliciano

By
@frenchtutor

There are a lot of succotash recipes out there, but I didn't see any like my mother and daddy used to make. Sometimes I think my mother learned a lot of her cooking from my father and his sisters. He was older, 32, when they married, and she was a new high school graduate! Hadn't had time to learn to cook yet. But his mother and sisters were some of the best Southern cooks I ever met.
Here is the succotash recipe we used to have when I was growing up. Very easy to do.


Featured Pinch Tips Video

Comments:

Serves:

5-6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

10-12 oz
package frozen small green lima beans (or equivalent amount of fresh cooked)
1
short can whole kernel corn, preferably white shoepeg
1/4 c
diced red or green bell pepper
1/4 c
diced onion
1/4 c
butter or half & half bacon grease
salt, pepper, and a few red pepper flakes
optional: 1 or 2 seeded and chopped tomatoes

Directions Step-By-Step

1
Cook lima beans until tender. Drain. Drain and rinse corn.
2
Combine all ingredients in an iron skillet, and cook everything in the butter until tender and heated through, stirring and scraping pan frequently.
3
If adding tomatoes, wait until about 5 minutes before serving to stir them in. Handle gently so they don't break down, just heat through.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom