summer succotash
This bright and colorful southern succotash recipe is a delicious summer salad that is so quick and easy to make. With a healthy array of beans and vegetables, it is the perfect side dish for all your grilling. If you are from my generation, you will clearly remember Sylvester the cat saying, “Sufferin’ succotash.” Trust me when I tell you that you will not prepare this dish without saying that half a dozen times.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 slices smoked bacon
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 bag frozen lima beans (12 oz)
- 1 bag bag frozen corn (12 oz)
- 1 can black-eyed beans (15 oz)
- 1 bag frozen cut okra (12 oz)
- 1 cup low-sodium chicken broth
- 1 1/2 cups grape or cherry tomatoes halved
- 1/2 tablespoon cider vinegar
- 2 tablespoons chopped fresh parsley or thyme
- - salt to taste
- freshly ground black pepper to taste
How To Make summer succotash
-
Step 1Fry the bacon in a large skillet over medium heat. Remove the bacon to paper towels to drain. Coarsely chop. Reserve 1 tablespoon of fat.
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Step 2Add the onions and cook until soft. Reduce the heat to low and add the garlic, cooking for 1 minute, stirring frequently.
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Step 3Stir in the lima beans, corn, black-eyed peas, okra, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer until the vegetables are tender and heated through, about 10 minutes.
-
Step 4Reduce the heat to low, stir in the tomatoes, bacon, cider vinegar, and chopped parsley or thyme.
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Step 5Season with salt and freshly ground black pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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