Skip to main content

Succotash

Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Bowls filled with a variety of vegetables and okra.
Prep time: 15 minutes
Cook time: 30 to 45 minutes
Makes: 5 ½ cups
Nutrition Facts: View label

Ingredients

¼ cup vegetable oil
½ medium onion, chopped
2 cups whole kernel corn (fresh, frozen or canned and drained)
2 cups lima beans (fresh, frozen or canned and drained)
2 cups cut okra (fresh or frozen)
1 can (14.5 ounces) stewed or diced tomatoes
1 cup water
1 teaspoons salt
½ teaspoon black pepper

Directions

  1. Wash hands with soap and water. 
  2. Rinse fresh vegetables under running water before preparing.
  3. In a large saucepan on medium heat, sauté onion in the oil until soft, about 5 minutes.
  4. Add the rest of the ingredients, reduce heat to medium-low and slowly cook until the veggies are tender, the liquids reduce and the flavors are blended, about 30 to 45 minutes.
  5. Refrigerate leftovers within 2 hours.

Notes

  • The amounts of each vegetable are provided as a guide and do not have to be exact. Create your own combination according to your taste and what's available! 
  • Try adding other vegetables such as black eyed peas, chopped bell pepper, hot pepper or zucchini.
  • Try adding other seasonings such as garlic powder, thyme, basil or hot sauce.
  • If using fresh corn, slice 2 cups kernels from 2 to 4 ears, uncooked or cooked.
  • If using fresh tomatoes, use 4 large to 6 medium (3 cups chopped, peel first if desired).

Recipe developed with assistance from Mildred Braxton and other grandmothers in the Grandma's Hands group sponsored by the Black Food Sovereignty Coalition and Rockwood CDC - Gresham/Rockwood, Oregon.

Comments

Succotash is a wonderful way to use garden produce and I love knowing that this recipe came from experienced cooks! I was pleased to find frozen, cut okra in our grocery store to go with our own tomatoes, corn and beans. 

You might also like...

Recipes A to Z (without photos)

Fruit and Nut Slaw
Colorful, crunchy vegetable mix in a large bowl.

Fruit and Nut Slaw

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Maple Glazed Turnips
Baking dish filled with sweet potatoes and turnips sprinkled with cinnamon.

Maple Glazed Turnips

A warm and flavorful dish that combines maple and cinnamon with hearty root vegetables.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
4 Cups
Cream of Celery Soup
Bowls of textured celery with a smooth creamy soup base.

Cream of Celery Soup

This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 cups
Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Orange Delight
Footed glass filled with a frothy orange juice drink.

Orange Delight

Cool, refreshing, and sure to hit the spot on a hot day.
Prepare:
5 minutes
Makes:
5 cups
Fruit Shake 1 (with yogurt)
Fruit smoothie in a tall glass.

Fruit Shake 1 (with yogurt)

A delicious homemade fruit-flavored shake for breakfast, snack, or on the go!
Prepare:
5 minutes
Makes:
5 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.