Succotash
Notes
Recipe Notes
- The amounts of each vegetable are provided as a guide and do not have to be exact. Create your favorite combination according your taste.
- 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).
- Try adding other vegetables such as chopped bell pepper, hot pepper or zucchini.
- Try adding other seasonings such as garlic powder, thyme, basil or hot sauce.
Recipe developed with assistance from Mildred Braxton and other grandmothers in the Grandma's Hands group in Gresham/Rockwood, Oregon.
Ingredients
1/4 cup vegetable oil
1 cup chopped onion
2 cups whole kernel corn (fresh, frozen or canned and drained, rinsed)
2 cups lima beans (fresh, frozen or canned and drained, rinsed)
2 cups cut okra (fresh or frozen)
2 cups black-eyed peas (fresh and cooked, frozen or canned and drained, rinsed)
1 can (15 ounces) stewed or diced tomatoes
3/4 cup water
1 teaspoon pepper
2 teaspoons salt
Directions
- Wash hands with soap and water. Gather all ingredients and cooking tools.
- Place a large saucepan on medium heat. Add the oil and onion. Cook until the onion is soft, about 5 minutes.
- Add the rest of the ingredients and cook, stirring now and again, until the liquid is reduced (as desired) and the flavors are blended, about 30 to 45 minutes.
- 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 favorite combination according your taste.
- 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).
- Try adding other vegetables such as chopped bell pepper, hot pepper or zucchini.
- Try adding other seasonings such as garlic powder, thyme, basil or hot sauce.
Recipe developed with assistance from Mildred Braxton and other grandmothers in the Grandma's Hands group in Gresham/Rockwood, Oregon.
