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.
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For summer succotash
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6 slicesmoked bacon
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1 mdyellow onion, chopped
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2 clovegarlic, minced
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1 bagfrozen lima beans (12 oz)
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1 bagbag frozen corn (12 oz)
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1 canblack-eyed beans (15 oz)
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1 bagfrozen cut okra (12 oz)
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1 clow-sodium chicken broth
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1 1/2 cgrape or cherry tomatoes halved
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1/2 Tbspcider vinegar
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2 Tbspchopped fresh parsley or thyme
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salt to taste
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freshly ground black pepper to taste
How To Make summer succotash
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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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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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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.
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4Reduce the heat to low, stir in the tomatoes, bacon, cider vinegar, and chopped parsley or thyme.
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5Season with salt and freshly ground black pepper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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