Tanya’s Summer Succotash

  • Yield 6 servings

Corn, lima beans and okra star in this super summer classic.

Teresa Blackburn


2 slices thick-cut bacon
4 cloves garlic, minced
1 large Vidalia or other sweet onion, chopped
2 cups fresh corn, cut from the cob (about 2 large ears)
2 cups fresh or frozen lima beans (may substitute canned or cook from dried)
2 cups vegetable or chicken broth
2 cups sliced fresh okra (about 15-20 pods)
2 medium tomatoes, diced
1 teaspoon paprika or smoked paprika
1/4 teaspoon ground cayenne pepper (optional)
1 to 2 tablespoon apple cider vinegar
1 tablespoon butter
1/2 teaspoon salt
-- Black pepper


  1. Cook  bacon in a large skillet over medium heat until crispy. Remove bacon from the pan to cool, leaving about 1 to 2 tablespoons of the bacon fat in pan. Chop or crumble the bacon into bits.
  2. Add garlic and onions to pan and saute until slightly translucent, about 5 minutes
  3. Stir in the corn, lima beans and stock. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the lima beans are almost tender and liquid has started to reduce, 15 to 20 minutes.
  4. Mix in okra, tomatoes and spices. Continue to simmer, stirring frequently, until the liquid has reduced to a thick glaze, about 10 minutes.
  5. Add  vinegar and butter. Stir until butter has melted. Season with salt and pepper. Serve topped with the crumbled bacon. Serves 2 to 4 as a main course or 6 to 8 as a side dish.

Note: To make this vegetarian: omit the bacon, skip steps one through three, and heat 1-2 tablespoons olive oil or butter over medium heat to begin step four.



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