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One of the recipes I’ve been thinking about lately is what my grandma used to make pretty much every week during summer school vacation: Summer Succotash.
Her and my grandfather (I called him Papa) had a huge garden with just about every veggie you could think of. I spent summer days with them while my mama was at work and have so many wonderful memories in the kitchen and playing outside while they were in the garden.
One of the vegetable recipes I remember most (and have been craving!) is this succotash recipe. I remember it always having corn, baby lima beans, okra, tomatoes and onions.
If you eat is as a meal like I do, your serving sizes will be smaller than if you prepare it as a side dish. This recipe yields about 7 cups.
There’s still plenty of time to enjoy summer’s bounty!
A flavorful summer vegetable succotash that’s a delicious side dish perfect for any main course!
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups chopped yellow onion (about 1/2 of a large yellow onion)
- 1 tablespoon minced fresh garlic
- 3 large ears fresh corn, cut from the cob (about 3 1/2 cups corn kernels)
- 2 cups FROZEN baby lima beans, thawed
- 1/2 pound fresh okra sliced (about 2 1/2 cups sliced)
- 1 pint cherry or grape tomatoes, halved
- Salt and black pepper, to taste
- 3 tablespoons fresh chopped parsley
- In a pot or dutch oven, melt butter over medium high heat. Add onions, cook while stirring frequently (about 5 minutes) or until onions are softened. Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- Reduce heat to medium and add corn, lima beans, okra and tomatoes. Cook approximately 8 minutes while stirring frequently, or until vegetables are tender.
- Season with desired amounts of salt and pepper and stir in parsley.
- Category: Side Dishes
- Method: Fry
- Cuisine: American
Keywords: summer succotash, summer vegetable succotash