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Summer Succotash

Summer Succotash

Corn, lima beans and okra star in this hearty summer classic—bacon optional.

Serves: 6 Save

Ingredients (19)

  • 2 Thick Cut Bacon Strips
  • 4 Garlic Cloves
  • 1 Vidalia Onion
  • or 1 Sweet Onion
  • 2 Ears of Corn
  • 2 cup Lima Beans
  • or 2 cup Frozen Lima Beans
  • or 2 cup Canned Lima Beans
  • 2 cup Vegetable Broth
  • or 2 cup Chicken Broth
  • 2 cup Sliced Okra
  • 2 Tomatoes
  • 1 tsp Paprika
  • or 1 tsp Smoked Paprika
  • ¼ tsp Cayenne Pepper (optional)
  • 2 T Apple Cider Vinegar
  • 1 T Butter
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper
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  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.