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Photo: Andrea Mathis
Active Time:25 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Growing up in the South, summertime was always my favorite season. My sisters and I would spend countless hours playing with our cousins, chasing down the ice cream truck and making up dance routines that were performed for only our closest friends. And when the sun went down, we knew that it was time to head into the house, wash up for dinner and get ready to enjoy a bowl of my mom’s famous succotash!
Succotash is just one of those dishes that screams “Hello Summer!” And my mom made thebestsuccotash. Her secret to making this recipe absolutely perfect was using the freshest ingredients. Whenever we would go to the farmers' market, my mom would pick up a ton of fresh veggies, which made me so excited because I knew that the kitchen would be filled with that delicious aroma of succotash in just a few short hours.
So, What Is Succotash?
The term “succotash” is derived from a Narragansett word sohquttahhash, which means “broken corn kernels.” The dish primarily consists of sweet corn kernels paired with lima beans or other shelled beans. While its roots weren’t planted here in the South, there are a few Southern-inspired variations that have become popular, such as the addition of okra. Some versions of succotash also contain tomatoes, bacon, potatoes or leafy green veggies.
Succotash is usually served as a side dish, but it can definitely become the centerpiece of the meal when served over a piece of warm cornbread or rice—making this a hearty and budget-friendly dish.
How to Make My Mom’s Southern Succotash
Once your meat is done and has produced a sufficient amount of drippings, add your onions. Cook on medium-high heat for 2 to 3 minutes, or until translucent.
Next it’s time to add the beans, corn and tomatoes. Cook for about 5 minutes or until all the ingredients are tender. Last but not least—add the okra and a little bit of water. I like to add the okra at the very last step to prevent it from getting too slimy, and I like for it to remain a little crunchy. If you don’t mind the slime, and prefer more tender pods, add the okra with the beans, corn and tomatoes.
Cook the succotash for an additional 7 to 10 minutes and season to taste. My mom only used salt and pepper when seasoning this dish because she didn’t want any strong flavors to overpower the taste and freshness of the vegetables. And I tend to agree with this logic. I only use salt and pepper, but I’ve also experimented with a few fresh herbs, such as basil and oregano.
Cook Mode(Keep screen awake)Ingredients4stripsbacon, chopped1smallonion, chopped2cupsfrozen lima beans, thawed (6 1/2 ounces)1 ½cupsfresh corn kernels (from 2 large ears)1pintcherry tomatoes, halved1 ½cupssliced fresh okra (6 ounces)⅓cupwater¾teaspoonsaltGround pepper to taste
Cook Mode(Keep screen awake)
Ingredients
4stripsbacon, chopped
1smallonion, chopped
2cupsfrozen lima beans, thawed (6 1/2 ounces)
1 ½cupsfresh corn kernels (from 2 large ears)
1pintcherry tomatoes, halved
1 ½cupssliced fresh okra (6 ounces)
⅓cupwater
¾teaspoonsalt
Ground pepper to taste
DirectionsCook bacon in a large skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.Add onion to the pan and cook, stirring, until translucent, 2 to 3 minutes. Add lima beans, corn and tomatoes; cook, stirring, until the lima beans are tender, about 5 minutes. Add okra and water and cook, stirring, until the okra is tender and most of the liquid is absorbed, about 7 minutes more. Stir in salt and pepper to taste. Remove from heat and let stand for 10 minutes. Stir in the bacon before serving.EatingWell.com, August 2021
Directions
Cook bacon in a large skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.Add onion to the pan and cook, stirring, until translucent, 2 to 3 minutes. Add lima beans, corn and tomatoes; cook, stirring, until the lima beans are tender, about 5 minutes. Add okra and water and cook, stirring, until the okra is tender and most of the liquid is absorbed, about 7 minutes more. Stir in salt and pepper to taste. Remove from heat and let stand for 10 minutes. Stir in the bacon before serving.
Cook bacon in a large skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
Add onion to the pan and cook, stirring, until translucent, 2 to 3 minutes. Add lima beans, corn and tomatoes; cook, stirring, until the lima beans are tender, about 5 minutes. Add okra and water and cook, stirring, until the okra is tender and most of the liquid is absorbed, about 7 minutes more. Stir in salt and pepper to taste. Remove from heat and let stand for 10 minutes. Stir in the bacon before serving.
EatingWell.com, August 2021
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Nutrition Facts(per serving)145Calories3gFat23gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
