Soulful Succotash Food
SUCCOTASH
Steps:
- In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.
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- 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.
- 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.
- 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).
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- Heat a medium saucepan over medium heat, add the bacon pieces, and cook until crisp, 3 to 4 minutes, then remove them from the pan with a slotted spoon to a plate.
- Add the onion and bell pepper to the fat in the pan and cook until vegetables begin to soften, 1 to 2 minutes. Lower heat to medium low and stir in the lima beans, corn, tomato, sugar, salt and pepper.
- Add the tomato sauce and water, bring to the simmer, cover, and simmer for 15 minutes. Add the okra and simmer for 10 minutes more or until the okra is fork tender but not mushy. Remove from the heat, cover and allow to sit for 10 minutes before serving.
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