susan's southern succotash
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
5-6 serving(s)
Ingredients
- 10-12 ounces package frozen small green lima beans (or equivalent amount of fresh cooked)
- 1 - short can whole kernel corn, preferably white shoepeg
- 1/4 cup diced red or green bell pepper
- 1/4 cup diced onion
- 1/4 cup butter or half & half bacon grease
- - salt, pepper, and a few red pepper flakes
- - optional: 1 or 2 seeded and chopped tomatoes
How To Make susan's southern succotash
-
Step 1Cook lima beans until tender. Drain. Drain and rinse corn.
-
Step 2Combine all ingredients in an iron skillet, and cook everything in the butter until tender and heated through, stirring and scraping pan frequently.
-
Step 3If adding tomatoes, wait until about 5 minutes before serving to stir them in. Handle gently so they don't break down, just heat through.
- 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!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Tag:
#Heirloom
Ingredient:
Vegetable
Culture:
Southern
Method:
Stove Top
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