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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

  1. Wash hands with soap and water. Gather all ingredients and cooking tools.
  2. Place a large saucepan on medium heat. Add the oil and onion. Cook until the onion is soft, about 5 minutes.
  3. 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.
  4. 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.

Recipe Image for Succotash
Prep time: 15 minutes
Cook time: 30 to 45 minutes
Makes: 6 cups
Nutrition Facts: View Label