Tanya’s Summer Succotash

Teresa Blackburn
  • Yield: 6 servings


2slices thick-cut bacon
4cloves garlic, minced
1large Vidalia or other sweet onion, chopped
2cups fresh corn, cut from the cob (about 2 large ears)
2cups fresh or frozen lima beans (may substitute canned or cook from dried)
2cups vegetable or chicken broth
2cups sliced fresh okra (about 15-20 pods)
2medium tomatoes, diced
1teaspoon paprika or smoked paprika
1/4teaspoon ground cayenne pepper (optional)
1 to 2tablespoons apple cider vinegar
1tablespoon butter
1/2teaspoon salt
-- Black pepper


  1. Cook  bacon in a large skillet over medium heat until crispy. Remove bacon from the pan to cool, leaving about 1 to 2 tablespoons of the bacon fat in pan. Chop or crumble the bacon into bits.
  2. Add garlic and onions to pan and saute until slightly translucent, about 5 minutes
  3. Stir in the corn, lima beans and stock. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the lima beans are almost tender and liquid has started to reduce, 15 to 20 minutes.
  4. Mix in okra, tomatoes and spices. Continue to simmer, stirring frequently, until the liquid has reduced to a thick glaze, about 10 minutes.
  5. Add  vinegar and butter. Stir until butter has melted. Season with salt and pepper. Serve topped with the crumbled bacon. Serves 2 to 4 as a main course or 6 to 8 as a side dish.

Note: To make this vegetarian: omit the bacon, skip steps one through three, and heat 1-2 tablespoons olive oil or butter over medium heat to begin step four.

Nutritional Info *per serving

  • Calories 236
  • Fat 9g
  • Saturated Fat 3g
  • Cholesterol 14mg
  • Sodium 672mg
  • Carbohydrate 33g
  • Fiber 7g
  • Sugars 8g
  • Protein 9g