Succotash gets a facelift, Southern-style. It's made up of tomato, corn and okra - with a good dash of hot sauce for some extra flavor
1 slice bacon
1/2 cup chopped onion
1 clove garlic, minced
4 cups chopped tomato
2 1/2 cups fresh corn kernels
2 cups sliced okra
1/2 cup water
1/4 teaspoon salt
3/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan; crumble and set aside. Add onion and garlic to bacon fat in pan, and saute 5 minutes. Add tomato and the next 6 ingredients (tomato through pepper), and stir well.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
casey
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reviews & comments
July 22, 2016
This is almost a duplicate of the way my grandmother taught me. I use the fresh corn,fresh okra as well as fresh tomatoes. It tastes great and completely different than the dish made with canned or frozen corn and frozen okra. Give it a try.
August 23, 2013
This isn't the succotash you grew up with. This has a great southern flair with a hefty kick from the hot sauce. We loved this dish!
July 13, 2013
I much prefer this kind of succotash with the okra instead of the kind you usually see with lima beans. But being a southerner we definitely eat both.
March 13, 2011
This is close to what my Grandmother (an Atlanta, GA cook born in 1890) used to fix for the family. Might make a yummy one-dish dinner too with some browned ground beef added to it.