Succotash

Name: Succotash
Prep time: 15 minutes
Cook time: 30 to 45 minutes
Yield: 5 ½ cups
Ingredients: ¼ cup vegetable oil½ medium onion; chopped2 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 tomatoes1 cup water1 teaspoons salt½ teaspoon black pepper

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.

Succotash Coloring Sheet

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

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
In a large saucepan on medium heat, sauté onion in the oil until soft, about 5 minutes.
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.
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.

Featured in a Food Hero Monthly

Comments

Submitted by walscaro on Thu, 10/14/2021 - 11:28

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.