Autumn Succotash
Succotash is as traditional as Thanksgiving is, rooted in Native American history. The essential ingredients are corn and lima beans. This is now a Southern classic and a popular summer salad with okra now a common ingredient.
Servings 4 servings
Ingredients
- 1 cup pumpkin cut into small dice
- 8 oz. okra sliced
- 3 tablespoons olive oil
- 3 bacon slices
- 1 small onion chopped
- 2 garlic cloves finely chopped
- 3 cups corn kernels fresh, canned or frozen (defrosted)
- 2 cups frozen lima beans defrosted
- 1 pint cherry tomatoes halved
- Salt and Pepper to taste
- 1 tablespoon Creole seasoning
Instructions
- Cook Time: 50 minutes
- Preheat oven to 425 F.
- Toss okra with 1 1/2 tablespoon of the oil, salt and pepper.
- Toss pumpkin with 1 1/2 tablespoon of the oil, salt and pepper.
- Place each in a separate baking pan.
- Roast okra for about 30 minutes, until dry and a little crispy.
- Roast pumpkin for about 20 minutes, until fork tender.
- In a large skillet, place the bacon slices and fry until crispy.
- Remove the bacon but leave the bacon fat in the pan.
- Add onion and garlic. Saute until softened.
- Add corn, lima beans and tomatoes.
- Cook for about 15 minutes until the vegetables have a little char.
- Crumble the bacon.
- Add okra, pumpkin, bacon and Creole Seasoning. Use this Bold Creole Seasoning recipe.
- Stir to combine.
- Serve warm or chilled as a salad.