Editor’s Note: This Southern Succotash is kosher American soul food. The colorful mix of okra, lima beans, and corn is spiked with a bit of jalapeño for a filling veggie meal or side dish.
Southern Succotash
Servings
4 Servings
Ingredients
- ½ lb. frozen baby lima beans
- 2 tablespoon olive oil
- ¼ cup chopped onions
- ¼ cup chopped green bell pepper
- 1 ½ cups sliced fresh or frozen okra
- 1 8 oz. can whole tomatoes, chopped
- ½ cup corn fresh or frozen
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 jalapeño seeded and sliced optional
Instructions
- Cook the lima beans according to the package directions; drain and set aside.
- Preheat large heavy skillet. Add olive oil, onions, bell peppers, and cook over medium until softened.
- Add okra to onion and bell pepper, cook for another 5 minutes over medium heat stirring occasionally. Add tomatoes, corn and cook over medium heat for another 5 minutes. Add lima beans. Reduce heat to medium low and cook 10-15 minutes. Do not overcook the vegetables; you want them al dente.
- Season with salt & pepper. For those who like it spicy, add jalapeño when adding okra.
Notes
Recipe posted with permission from Kosher Soul Food – A cookbook by Comedian Sunda Croonquist and Chef Nir Weinblut (pg. 61).
Thanks it looks like the other one should be red peppers.
I fixed it.
Unfortunately, this is a recipe that I probably won't make. However, there seems to be a mistake. 1/4 cup of onions is listed twice. Should it be 1/4 or 1/2 cup?