Summer Succotash

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/20/2020

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

Serves: 6 Save

Ingredients (14)

  • 2 slice thick-cut bacon
  • 4 clove garlic, minced
  • 1 large Vidalia or other sweet onion, chopped
  • 2 cup fresh corn, cut from the cob (about 2 large ears)
  • 2 cup fresh or frozen lima beans (may substitute canned or cook from dried)
  • 2 cup vegetable or chicken broth
  • 2 cup 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

Directions

  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.