Vegetables, Southern Sides
Southern
Yield: 6-8
Author: Tammy Nichols
Succotash - Master Cookbook Recipe # 702

Succotash - Master Cookbook Recipe # 702

This classic Southern side dish is a staple on the Collard Valley Cooks table, blending the sweetness of corn with tender lima beans and garden-fresh vegetables. It’s a colorful, nutritious, and "amazing" way to bring the taste of summer harvest to your family dinner any time of year.

This is recipe #702 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 30 minTotal time: 45 min
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Ingredients

  • 2 (14.5 oz.) cans baby lima beans
  • 1 (14.5 oz.) can corn (or fresh corn cut off 3 cobs)
  • 1 Tbsp chicken bouillon granules
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 large garden tomatoes (peeled and chopped) or 1 (28 oz.) can diced tomatoes
  • 6-8 pods fresh okra (about 1/3 cup, sliced)
  • 2 Tbsp salted butter

Instructions

  1. Prepare the Liquids: Drain the can of corn and one can of the baby lima beans, reserving the juice from both. Drain and discard the juice from the second can of beans.
  2. Combine: In a stock pot, add the corn and both cans of lima beans.
  3. Seasoning Base: Whisk the chicken bouillon granules into the reserved vegetable juices until well combined. Pour this mixture over the beans and corn in the pot.
  4. Add Fresh Veggies: Wash and slice your okra into rounds and add them to the pot. Peel and chop your fresh tomatoes (if using) and add them in.
  5. Simmer: Place the pot on the stovetop over medium heat. Add the butter and seasonings.
  6. Cook: Simmer until the okra is tender and the flavors have melded together. Serve hot as the perfect side dish!

Notes

Tammy’s Tips: If you prefer a thicker succotash, you can let it simmer uncovered for a few extra minutes to reduce the liquid, or even mash a few of the lima beans against the side of the pot. For an extra layer of Southern flavor, try sautéing a little diced fatback or bacon in the pot before adding your vegetables. If you are using fresh tomatoes, remember that dipping them in boiling water for 30 seconds makes the peeling process much easier!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg