Southern-style Succotash is chock full of delicious healthy organic veggies like sweet yellow corn, lima beans, onions, tomatoes, and crisp smoked hickory bacon. This Classic Southern side makes the perfect potluck dish.
This amazing Southern-style Succotash side dish isn’t just a summer dish in many Southern homes. Traditionally our family serves it on Thanksgiving and sometimes even around Christmas. That’s right; this delicious side can be enjoyed all year round!
Before we get started, let us get to the history of this beautiful dish and how it came to be; Succotash, that savory combination of yellow sweet corn and lima beans, is an excellent dish with a long history. In the 17th-century Native Americans introduced the stew to the struggling colonial immigrants. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the settlers’ kitchens.
Frequently Succotash contained corn, beans, and some squash, the Three Sisters, which the natives cultivated together in distinct mounds. There was winter succotash, made from dried corn, dried beans, and pumpkin, or summer succotash, made with fresh sweet corn, shelling beans, and tender summer squash. Fresh or dried meat or fish were frequent additions in the Succotash.
Succotash has made its rounds across the United States. Ask anyone from the Northeast, and you will find succotash is technical of a Northern origin of the Colonial States. In the South, we have just lent our spin and flavors to this classic dish.
What ingredients are commonly used in the Northan Succotash Version?
Fresh corn or frozen
Cranberry beans or lima beans
small yellow onion
Heavy cream, optional
What ingredients are in the Southern-Style Succotash Version?
Fresh or Organic frozen lima beans
Fresh or organic frozen Sweet yellow corn
Hickory smoked bacon
Vidalia or sweet onions
Diced green or red bell peppers
Fresh or frozen organic okra, optional
Organic grape tomatoes or cherry
Soul seasoning or Cajun seasoning
Ground black pepper
Fresh Organic basil, tarragon, or thyme, optional
Pro Tips for making Southern-style Succotash:
When in season, fresh organic corn, lima beans, tomatoes, and veggies are recommended to be used in the Southern-style Succotash recipe.
Off-season organic frozen corn and lima beans may be substituted in the recipe for Southern-style Succotash.
Thick-sliced hickory-smoked bacon is what I use in my recipe; turkey bacon is not recommended for use.
Sweet onions are essential in this recipe so that the flavor of the onions does not overpower the other ingredients.
Organic cherry or grape tomatoes are used in this recipe, but diced Roma tomatoes may be substituted if need be.
Soul seasoning or Cajun seasoning is recommended for use in this recipe to enhance the flavors of veggies and bacon.
A pinch of sugar may be added if you want the corn and lima to taste a little bit sweeter than usual.
Frequently asked questions about Southern-style Succotash
Where did Succotash get its name from? Succotash gets its name from the Narragansett language’s “sohquttahhash,” meaning “broken corn kernels.” European settlers enjoyed the dish of lima beans and corn, and it remains a vital part of the modern American Thanksgiving menu.
Which style of Succotash is better, the Northern-style or Southern-style? I have eaten both, and both are delicious and are made correctly.
I don’t care for okra. Is it necessary in this recipe? No, it’s optional, and actually, the recipe tastes just fine without the addition of okra.
I don’t have access to organic fresh vegetables, or they are too expensive; what can I use? You can always check to see if you have local grown trusted Farmers’ Markets in your area or use what I did this time. Organic frozen veggies.
Can I use canned or tinned lima beans and corn? I do not recommend store brand canned suitable for this recipe; it just never comes out the same.
- 8 slices Thick-sliced Hickory bacon cooked crispy, reserve 2 tablespoons of bacon drippings
- 1 medium Sweet onion chopped
- 1-16 ounce bag of organic frozen lima beans thawed on the counter
- 1-16 ounce bag of organic frozen yellow sweet corn thawed on the counter
- 1 cup Organic frozen sliced okra
- ½ cup Bell Pepper diced, may use red or green bell peppers
- 1 pint Grape tomatoes halved, may use halved cherry tomatoes
- ½ teaspoon Salt-free Soul seasoning or Salt-free Cajun seasoning
- ½ teaspoon Garlic powder
- ½ teaspoon Seasoned salt or to own taste
- ½ teaspoon Black pepper white pepper may be substituted
- 1 pinch Sugar optional
- 2 tablespoons Unsalted butter
- 1 tablespoon Chopped fresh herbs Basil, tarragon, or thyme
- In a large cast-iron skillet fry the bacon on low-medium heat until the bacon is crisp but not burned. Remove bacon once done and place on a paper-lined plate until needed. Reserve 2 tablespoons of the bacon drippings from the cast-iron skillet. Once the bacon has cooled Chop the bacon in small pieces.
- Meanwhile, cook the lima beans in salted water per the package instructions. Drain all but ½ cup of water from the lima beans and reserve both until they are needed.
- In the reserved bacon drippings, cook the sweet onion and red or green bell pepper over medium heat for 2-4 minutes or until lightly browned.
- Next, add the Lima beans, corn, grape tomatoes, sliced okra Salt-free Soul seasoning, or Salt-free Cajun seasoning, Seasoned salt, garlic powder, black pepper, a pinch of sugar, unsalted butter, and the reserved cooking liquid. Simmer over medium heat for 5-7 minutes or until the corn is tender.
- At this time mix in the chopped crisp bacon and the fresh herb of choice. (Tarragon, thyme, or basil may be used.)
- Serve immediately.
- When in season, fresh organic corn, lima beans, tomatoes, and veggies are recommended to be used in the Southern-style Succotash recipe.
- Off-season organic frozen corn and lima beans may be substituted in the recipe for Southern-style Succotash.
- Thick-sliced hickory-smoked bacon is what I use in my recipe; turkey bacon is not recommended for use.
- Sweet onions are essential in this recipe so that the flavor of the onions does not overpower the other ingredients.
- Organic cherry or grape tomatoes are used in this recipe, but diced Roma tomatoes may be substituted if need be.
- Soul seasoning or Cajun seasoning is recommended for use in this recipe to enhance the flavors of veggies and bacon.
- A pinch of sugar may be added if you want the corn and lima to taste a little bit sweeter than usual.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
If you enjoyed this recipe, here are a few other suggested recipes to try.
- Southern Broccoli and Rice Casserole is a Southern favorite in our home, and one of our most beloved recipes passed down from one generation to the next; made with long grain rice, fresh never frozen broccoli, sautéed Vidalia onions, sharp white cheddar, mild yellow cheddar, sour cream, low sodium vegetable broth, and topped with seasoned breadcrumbs.
- Southern Pea Salad is one of the most simple yet deliciously flavorful salads you’ll sink your teeth into this season. It is packed with organic green peas, carrots, celery, Colby-Jack Cheese, ham, crisp bacon, hardboiled eggs, crunchy sweet pickles, and red onions dressed in a creamy dressing made from a mayo base.
- Pineapple Casserole is the iconic 1950’s Southern recipe with a sweet yet very savory flavor combination of sweet pineapple, cheese, butter, and Ritz crackers that every Southerner seems to love serving during holidays potlucks, and even funerals.
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