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Succotash

Source of Recipe

From "Sweetie Pie's Cookbook" by Robbie Montgomery


Recipe Introduction

"Succotash is another one of those dishes that makes me think of summer because corn is a main ingredient and in my day you only had corn in the hot summer months—not all the time like we do now. I like to put okra in my succotash, but you don't have to if you don't care for it. Another thing I do that's a little different is to add a touch of tomato sauce to give it a real good flavor."

List of Ingredients

â—¦  3 strips bacon, chopped
â—¦  1 small onion, minced
â—¦  1 green bell pepper, cored, seeded, and minced
â—¦  1 cup frozen lima beans
â—¦  2 cups fresh or frozen corn niblets (thawed and drained if frozen)
â—¦  1 small tomato, cored and chopped
â—¦  1 teaspoon sugar
â—¦  1 teaspoon salt
â—¦  1 teaspoon ground black pepper
â—¦  ½ cup tomato sauce
â—¦  ½ cup water or chicken stock
â—¦  1 young okra, stem ends trimmed and sliced ¼ inch thick to equal 1 cup


Recipe

Heat a medium saucepan over medium heat, add the bacon pieces, and cook until crisp, 3 to 4 minutes, then remove them from the pan with a slotted spoon to a plate.

Add the onion and bell pepper to the fat in the pan and cook until the vegetables begin to soften, 1 to 2 minutes. Lower heat to medium-low and stir in the lima beans, corn, tomato, sugar, salt, and pepper.

Add the tomato sauce and water, bring to a simmer, cover, and simmer for 15 minutes. Add the okra and simmer for 10 minutes more or until the okra is fork tender but not mushy. Remove from the heat, cover, and allow to sit for 10 minutes before serving.

Serves 4