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)

Chicken Soup with Tortilla
Tomato-based chicken soup in a large bowl with a side of tortilla strips.

Chicken Soup with Tortilla

Delicious one-pot meal packed with flavor and ready in under an hour. A great option for a weeknight dinner or make-ahead meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 Cups
Veggie Quesadillas with Cilantro Yogurt Dip
Corn tortillas folded over vegetables and cheese served with a yogurt dip.

Veggie Quesadillas with Cilantro Yogurt Dip

Kid-approved recipe that's quick to make and full of flavor.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 quesadillas
Hummus (with tahini)
Hummus garnished with parsley served with carrot sticks, celery and radishes.

Hummus (with tahini)

Homemade hummus dip, blended with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Prepare:
5 minutes
Makes:
1 Cup
Festive Tortillas
Bright multicolored tortillas served next to shredded cheese and salsa.

Festive Tortillas

Make your own colorful, easy and delicious tortillas with added vegetables. Enjoy with your favorite fillings and toppings!
Prepare:
30 minutes
Cook:
15 minutes
Makes:
4 tortillas
Kale Salad
Wooden bowl holding a large Kale Salad.

Kale Salad

A simple sweet and savory salad that is a great make-ahead meal.
Prepare:
15 minutes
Makes:
10 cups
Chicken and Greens Soup
Image of Chicken and Greens Soup

Chicken and Greens Soup

A warming blend of African Heritage spices with quinoa and vegetables makes this chicken soup comforting and full of nutrients.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
6 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.