Summer Succotash
Summer succotash is a great side dish filled with butter beans, zipper peas, loads of fresh corn, and bacon! It’s excellent for those warm-weather cookouts.
I can’t get enough salads and fresh vegetables during the hot weather months. I saw this summer succotash recipe in an old Southern Living magazine and have been sitting on it for a while.
This is not a traditional succotash. This succotash recipe interested me with the addition of okra, tomatoes, and fresh basil. Let me tell you, those added ingredients make a world of difference in the fresh taste.
I also changed it up a bit by subbing out 1 cup of lima beans for 1 cup of zipper peas. I wanted different textures.
Most classic recipes are just lima beans, corn, and bacon. I’ve seen recipes with all sorts of different vegetables added. Play around with the recipe and use your favorite beans or peas!
This bright colorful succotash boasts the beautiful colors of fresh, crisp summer vegetables.
Ingredients
- Baby lima beans – Frozen or fresh work great. Don’t use canned lima beans they can be too mushy.
- Zipper peas – Frozen or fresh.
- Sweet onion – Such as Vidalia.
- Fresh okra – Fresh is best in our opinion.
- Fresh corn kernels – Fresh summer corn on the cob is key to this dish. It will retain a slightly crunchy texture. You will need about 4 ears of corn for this recipe.
- Garlic, kosher salt, and black pepper
- Unsalted butter
- Cherry tomatoes – Cherub or grape tomatoes will work too.
- Fresh basil
How to Make Summer Succotash
Place the lima beans and zipper peas in a medium-size pot and add water to cover. Bring to a boil, reduce heat and simmer for 8 to 10 minutes, or until the beans and peas are just tender. Do not overcook. Drain and set aside.
In a large skillet cook the bacon until crispy. Drain on paper towels and crumble. Reserve at least 1 tablespoon of the bacon fat in the skillet.
Add the onion and okra to the skillet over medium heat. Cook, stirring often until the onion is tender, about 5 minutes.
Stir in the corn kernels, lima beans, zipper peas, minced garlic, salt, and pepper. Cook, stirring often until the corn is just tender, about 5-6 minutes.
Add the butter and cook stirring constantly for one minute to melt the butter and coat the vegetables. Remove from the heat.
Stir in the cherry tomatoes and sliced basil. Sprinkle the crumbled bacon evenly over the top and serve.
You can serve this succotash immediately, but we preferred it at room temperature. If serving at room temperature reserve the basil and stir it in just before serving.
As you know fresh basil will turn dark when added to warm ingredients.
According to Wikipedia succotash means “broken corn kernels”. It is from the language Narragansett.
This succotash will store well in the refrigerator for up to 3 days.
More Delicious Side Dishes
- Slow Cooker Boston Baked Beans
- Tangy Southern Mustard Slaw
- Grilled Corn On The Cob
- Easy Twice Baked Potatoes
- Arugula Fennel Salad
Summer Succotash Recipe
Ingredients
- 1 cup Baby lima beans frozen or fresh
- 1 cup Zipper peas frozen or fresh
- 1/2 cup Sweet onion diced
- 1 1/2 cups Fresh okra Diced into 1/2" pieces
- 3 cups Fresh corn kernels about 4 large ears
- 1 clove Garlic minced
- 1 tsp Kosher salt or more to taste
- 1/2 tsp Black pepper
- 2 tbsp Unsalted butter
- 1 cup Cherry tomatoes halved
- 1/3 cup Fresh basil sliced thinly
- 3 slices Bacon cook and crumbled
Instructions
- Place the lima beans and zipper peas in a medium-size pot, and add water to cover. Bring to a boil, reduce heat and simmer for 8 to 10 minutes, or until the beans and peas are just tender. Do not overcook. Drain and set aside.
- In a large skillet cook the bacon until crispy, drain on paper towels, and crumble. Reserve at least 1 tablespoon of the bacon fat in the skillet.
- Add the onion and okra to the skillet over medium heat. Cook, stirring often until the onion is tender, about 5 minutes.
- Stir in the corn kernels, lima beans, zipper peas, minced garlic, salt, and pepper. Cook stirring often until the corn is just tender, about 5-6 minutes.
- Add the butter, and cook stirring constantly for one minute to melt butter and coat the vegetables. Remove from the heat.
- Stir in the cherry tomatoes and sliced basil. Sprinkle the crumbled bacon evenly over the top and serve.