Summer Succotash

Beth Pierce


Chances are pretty good that you may know nothing about Succotash. In fact the only thing that you may know about Succotash is that the cartoon character, Sylvester the cat used to say “Sufferin succotash.” This Succotash Recipe combines lima beans, black eyed peas, sun ripened tomatoes, sweet corn, onions, garlic, okra, crisp smoked bacon, fresh chives and paprika into a delectable side dish or light meal.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 4 slice
    smoked bacon
  • 1
    medium sweet onion chopped
  • 1 1/2 c
    okra sliced 1/2 inch thick
  • 2 clove
    garlic minced
  • 2 Tbsp
  • 1 can(s)
    (15 ounces) lima beans drained and rinsed
  • 1 can(s)
    (15 ounces) black eyed peas drained and rinsed
  • 1 1/2 c
    grape or cherry tomatoes halved
  • 4
    ears corn shucked and silks removed
  • 1/4 c
    chopped fresh chives
  • 1/2 tsp
    smoked paprika
  • 1 1/2 Tbsp
    cider vinegar

How to Make Summer Succotash


  1. Fry bacon in a heavy skillet over medium heat; reserving bacon grease. Remove to paper towels to drain. Coarsely chop.
  2. Add onion and okra to skillet. Cook until lightly browned on the edges; approximately 5-7 minutes. Reduce heat to low. Add garlic and butter; cook for 1 minute stirring several times. Remove from the heat and let cool.
  3. Heat grill to medium. Cook corn for 15-20 minutes; turn every 5 minutes. Once cooled cut kernels from the cob.
  4. In a large bowl combine the lima beans, black eyed peas, corn, tomatoes. Gently stir in the cooled onions, okra, garlic and butter. Toss in the crisp bacon, chives, paprika and cider vinegar. Season with salt and pepper to taste.

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