Friday, July 29, 2011

Southern Vegetable Succotash

July in Mississippi the gardens are full of fresh summer vegetables and one of the favorite dishes is succotash. Succotash is a combination of okra, corn, baby lima and speckled butter beans, and butter peas, with tomatoes and onions.

I remember sitting at the table with my Grandmother and Lily our cook with large bowls shucking lima, butter, and sweet beans. I thought the bowls would never fill up but I loved sitting there talking and listening to the day’s events. I hope you enjoy this dish as much as I do.

Southern Vegetable Succotash
Adopted recipe by Miss Kates Cookbook
Original recipe by Katherine Koestler
Now if you live in the southern, eastern parts of America you can get all of these vegetables fresh from your farmers market. Here in northwest you will have to use frozen vegetables, which are just fine. Walmart has all of these in the frozen food aisle.
  • 1lb. Speckled Butter Beans
  • 1 lb. Baby Lima beans (may be little less depending where you get them)
  • 1 lb. Butter peas
  • 1 lb. Corn (yellow or white)
  • 1 lb. Okra
  • 1 very large onion (yellow or white)
  • 1 28oz can of diced tomatoes
  • 6 cloves of minced garlic
  • 1 Tbsp. hot sauce (this adds zest you can add as much or as little as you desire)
  • 1 cup chicken broth
  • 3 tsp. salt
  • 3 tsp. black pepper
  • 2 tsp. sugar
  • 3 strips of bacon (if you desire, it adds more flavor)
  • 4 Tbsp vegetable oil   (2 Tbsp. oil if you use bacon)
Heat oil and bacon in a heavy pot. Add onion  and cook till onion start to brown, then add garlic. Cook for about 3 minutes, then add tomatoes cook for about 5 minutes. Now stir in add all the spices then add all the other ingredieants and cook for 20 to 30 minutes over medium heat. Lower heat when succotach starts to boil. Bon Appetit !

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