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Southern Succotash


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.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • ½ lb. frozen baby lima beans
  • 2 tablespoon olive oil
  • ¼ cup chopped onions
  • ¼ cup chopped onions
  • ¼ cup chopped green bell pepper
  • ½ cup corn (fresh or frozen)
  • 1 ½ cups sliced fresh or frozen okra
  • ½ tablespoon granulated sugar
  • 1 (8 oz.) can whole tomatoes, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 jalapeño seeded and sliced (optional)


1. Cook the lima beans according to the package directions; drain and set aside. 

2. Preheat large heavy skillet. Add olive oil, onions, bell peppers, and cook over medium until softened.

3. 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.

4. Season with salt & pepper. For those who like it spicy, add jalapeño when adding okra.

Recipe posted with permission from Kosher Soul Food - A cookbook by Comedian Sunda Croonquist and Chef Nir Weinblut (pg. 61).