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.

Summer succotash in a black bowl.

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.

Summer succotash in a black bowl with a bunch of fresh basil behind the bowl.

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!

Ingredients in separate bowls on a black marbled counter top.

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.

Onions and okra cooking in bacon grease.

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.

Succotash being cooked with unmelted pats of butter.

Add the butter and cook stirring constantly for one minute to melt the butter and coat the vegetables. Remove from the heat.

Summer succotash in a black bowl with a bunch of fresh basil in the background.

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.

Succotash in a black bowl with a bunch of fresh basil in the background.
Why do they call it succotash?

According to Wikipedia succotash means “broken corn kernels”. It is from the language Narragansett.

Storing

This succotash will store well in the refrigerator for up to 3 days.

More Delicious Side Dishes

Summer succotash in a black bowl.

Summer Succotash Recipe

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.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: succotash, summer
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 235kcal
Author: Leigh Harris

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 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.

Notes

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.
This succotash will store well in the refrigerator for up to 3 days.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 485mg | Potassium: 664mg | Fiber: 6g | Sugar: 7g | Vitamin A: 729IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 2mg

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