Bright Southern Succotash with Okra: A Sun-Kissed Comfort Classic

why make this recipe

Southern Succotash with Okra is a comforting and hearty dish that highlights the best of Southern flavors. This recipe combines smoky bacon, fresh vegetables, and tender okra in a delightful medley. It’s a great way to enjoy seasonal produce and brings a touch of nostalgia to the table. Not only is it easy to prepare, but it also serves as a wonderful side or a light main course that can please many palates.

how to make Southern Succotash with Okra

Ingredients :

• 4 strips bacon, chopped (adds smoky flavor)
• 1 medium yellow onion, minced (base flavor for the succotash)
• 1 green bell pepper, cored, seeded, and minced (adds fresh crunch)
• 1 cup frozen lima beans, thawed (soft texture and earthy flavor)
• 2 cups fresh or frozen corn kernels, thawed and drained if frozen (for sweetness)
• 1 small tomato, cored and chopped (juicy and tangy)
• 1 teaspoon sugar (to balance acidity)
• 1 teaspoon kosher salt (adjust seasoning to taste)
• ½ teaspoon ground black pepper (freshly cracked for warmth)
• ½ cup tomato sauce (smooth base for the broth)
• ½ cup water or chicken stock (adds depth of flavor)
• 1 young okra, trimmed and sliced ¼ inch thick (about 1 cup) (tender, slightly grassy flavor)

Directions :

1. Heat a medium saucepan over medium heat. Add the chopped bacon and cook until crispy, about 3–4 minutes. Remove the bacon with a slotted spoon and set aside on a plate.
2. In the same pan, add the minced onion and green pepper to the bacon fat. Cook, stirring occasionally, until the vegetables begin to soften, about 1–2 minutes.
3. Add the lima beans, corn, tomato, sugar, salt, and pepper to the pan. Stir well to combine.
4. Add the tomato sauce and water (or chicken stock) to the pan. Bring to a simmer, then cover and cook for 15 minutes.
5. Stir in the sliced okra and cook for an additional 10 minutes, or until the okra is tender but not mushy. Remove from heat and let sit, covered, for 10 minutes.
6. Stir the reserved bacon back into the succotash. Serve warm, with optional garnishes.

how to serve Southern Succotash with Okra

Serve Southern Succotash with Okra warm, as a side dish with grilled meats or as a light vegetarian main course. It pairs perfectly with cornbread or over rice for a more filling meal. You can garnish it with fresh herbs or a sprinkle of cheese for added flavor.

how to store Southern Succotash with Okra

To store any leftovers, let the succotash cool down to room temperature. Place it in an airtight container and refrigerate. It can be kept in the fridge for up to three days. If you want to freeze it, pour it into a freezer-safe container. It will keep well in the freezer for about two months. Thaw in the fridge before reheating.

tips to make Southern Succotash with Okra

• For the best flavor, use fresh veggies when available.
• Adjust the seasoning to your liking; add more salt, pepper, or spices if desired.
• If you like a bit of heat, consider adding diced jalapeños or a sprinkle of cayenne pepper.

variation

You can easily customize this dish by adding other vegetables like zucchini, fresh green beans, or even diced carrots. For a meatless version, simply omit the bacon and use vegetable broth instead of chicken stock.

FAQs

Can I use canned lima beans instead of frozen?
Yes, you can use canned lima beans. Just make sure to drain and rinse them before adding to the dish.

What can I substitute for okra?
If you can’t find okra, you can omit it or replace it with diced zucchini or green beans for a different texture.

How do I reheat leftovers?
Reheat the succotash in a saucepan over low heat, stirring occasionally, until warmed through. You can also microwave it in a microwave-safe bowl for quick reheating.

Southern Succotash with Okra

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• Author: angela
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

A comforting Southern dish featuring smoky bacon, fresh vegetables, and tender okra, perfect as a side or light main course.

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Ingredients

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• 4 strips bacon, chopped
• 1 medium yellow onion, minced
• 1 green bell pepper, cored, seeded, and minced
• 1 cup frozen lima beans, thawed
• 2 cups fresh or frozen corn kernels, thawed
• 1 small tomato, cored and chopped
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup tomato sauce
• ½ cup water or chicken stock
• 1 young okra, trimmed and sliced ¼ inch thick (about 1 cup)

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Instructions

1. Heat a medium saucepan over medium heat. Add the chopped bacon and cook until crispy, about 3–4 minutes. Remove the bacon with a slotted spoon and set aside on a plate.
2. Add the minced onion and green pepper to the bacon fat. Cook, stirring occasionally, until the vegetables begin to soften, about 1–2 minutes.
3. Stir in the lima beans, corn, tomato, sugar, salt, and pepper to the pan. Combine well.
4. Pour in the tomato sauce and water (or chicken stock) to the pan. Bring to a simmer, then cover and cook for 15 minutes.
5. Add the sliced okra and cook for an additional 10 minutes, or until the okra is tender but not mushy. Remove from heat and let sit, covered, for 10 minutes.
6. Stir the reserved bacon back into the succotash. Serve warm.

Notes

Use fresh veggies when available for the best flavor. You can customize this dish with other vegetables or make it meatless.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 700mg
• Fat: 10g
• Saturated Fat: 3.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 20mg