Food, Fun and Fabulous 88
Summertime Succotash
yield: 12 servings
½ cup olive oil
2 cups apple smoked bacon, small diced
2 large yellow onions, small diced
½ cup garlic, chopped
2 jalapeño peppers, deseeded and small diced
12 ears corn on the cob, cut off
2 (12 ounce) cans tomato puree
5 cups tomatoes, medium diced
4 cups okra, cut into bite-size pieces
3 cups lima beans (frozen and defrosted, fresh and
par-cooked)
4 cups chicken stock
salt and pepper to taste
1 cup parsley, chopped
½ cup fresh basil leaves
Combining the bounty of the farmer's market all in one dish, this succotash is my son Jason's summer specialty. He's demonstrated
it several times at our local Pepper Place Market. Other summer vegetables may vary but sweet corn and lima beans are musts
for this Native American dish.
Heat a large sauté pan, add olive oil and bacon, and
cook for 5 minutes until the bacon has become
almost crispy. Add onions, garlic, and jalapeños
and cook for 5 minutes. Add fresh corn and sauté
for 5-6 minutes. Stir mixture all together for even
cooking. Add tomato puree and tomatoes and
cook for 10 minutes. Add okra and lima beans and
cook for 5 minutes. Add stock, salt, and pepper. Let
all ingredients simmer for about 15 minutes then
remove from heat. Garnish with parsley and basil.
