Basic lima bean and corn succotash gets a boost from summer bounty with the addition of sweet Vidalia onions, fresh tomatoes, bell pepper, okra and some smoked meat.
Southern Summer Succotash
Hope everybody had a wonderful holiday weekend with friends and family, and an extra day off today to recover. All the carbs and meat of late have me in the mood for some veggies and what a great time to introduce some summer succotash!
To be honest, I love a simple succotash mixture of baby butter beans and corn, maybe with a bit of onion and garlic, always some butter, and sometimes just a splash of cream. You can make succotash using fresh, frozen or even canned vegetables, so it's pretty much a year round dish you can serve anytime.
But it's summer, and in the summertime, succotash just calls out for those fresh, abundant summer vegetables - fresh corn on the cob, certainly fresh garden butter beans if ya got 'em, though truthfully, I tend to always keep frozen baby lima beans around, and they are delicious.
Add in some sweet Vidalia onion, garden fresh tomatoes and sweet bell peppers - red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden.
Include some of your favorite garden fresh herbs too, whether it be simply parsley, or chives, dill, basil, thyme or tarragon - they all add their own unique flavor profile.
The fresh tastes of summer in a beloved succotash, so good, so fresh - I swear, this is one of those dishes where I could literally eat the entire pot, all on my own!
Check out more of my southern favorites on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Here's how to make my summer succotash.
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