You are here: Home » Recipes » Tanya’s Summer Succotash Tanya’s Summer Succotash Recipe by tanyamhudson Yield 6 servings Corn, lima beans and okra star in this super summer classic. Teresa Blackburn PrintEmail Ingredients 2 slices thick-cut bacon4 cloves garlic, minced1 large Vidalia or other sweet onion, chopped2 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 broth2 cups sliced fresh okra (about 15-20 pods)2 medium tomatoes, diced1 teaspoon paprika or smoked paprika1/4 teaspoon ground cayenne pepper (optional)1 to 2 tablespoon apple cider vinegar1 tablespoon butter1/2 teaspoon salt -- Black pepper Instructions 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. Add garlic and onions to pan and saute until slightly translucent, about 5 minutes 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. Mix in okra, tomatoes and spices. Continue to simmer, stirring frequently, until the liquid has reduced to a thick glaze, about 10 minutes. 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.