Susans Southern Succotash Recipes

SUCCOTASH

Steps:

• Heat a medium saucepan over medium heat, add the bacon pieces, and cook until crisp, 3 to 4 minutes, then remove them from the pan with a slotted spoon to a plate.
• Add the onion and bell pepper to the fat in the pan and cook until vegetables begin to soften, 1 to 2 minutes. Lower heat to medium low and stir in the lima beans, corn, tomato, sugar, salt and pepper.
• Add the tomato sauce and water, bring to the simmer, cover, and simmer for 15 minutes. Add the okra and simmer for 10 minutes more or until the okra is fork tender but not mushy. Remove from the heat, cover and allow to sit for 10 minutes before serving.

VEGAN SOUTHERN-STYLE SUCCOTASH

Steps:

• Heat oil or butter in a large skillet over medium-high, add onion and garlic and cook until onion is soft about 3 minutes.
• Add tomatoes, lima bean, corn, okra, vegetable broth, and basil. Cover skillet and cook for about 1o minutes, stirring occasionally or until vegetables are tender.
• Season with salt and pepper to taste.

BEST-EVER SUCCOTASH

Steps:

• Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
• While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
• Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
• Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

GRANDDADDY'S CAROLINA BBQ CHICKEN

Steps:

• Melt the margarine in the quart of vinegar over medium heat in a medium saucepan. Stir in the red pepper flakes.
• OVEN METHOD: Dip chicken pieces in the vinegar sauce and place skin-side up in a greased metal 9x13" pan or 2 pans if necessary. Bake in a 400° oven, spooning a little of the vinegar mixture over the chicken pieces every 15 minutes or so, for 1 hour, or until chicken is well done. Switch to broiler for 5-10 minutes to crisp and brown the skin on the chicken pieces. Place chicken pieces on serving platter, and combine pan drippings with remaining vinegar sauce on the stove and bring to a boil. Serve with the chicken and Texas toast.
• GRILL METHOD: Make a nice bed of charcoal and position grill rack high over it, so the heat is not too intense. Dip chicken pieces in the vinegar sauce and place on grill, turning frequently. Continue to dip in the sauce each time you turn the pieces. Grill slowly until chicken is cooked through and skin is brown and crispy. Heat sauce to boiling and serve with chicken and Texas toast.
• This dish is traditionally served with biscuits or thick bread for dipping in the sauce, called "sopchkin." Accompaniments include https://www.justapinch.com/recipes/side/vegetable/susans-southern-succotash.html?p=1, Cole slaw, and sometimes https://www.justapinch.com/recipes/side/vegetable/my-first-baked-beans.html?p=1.

SUSAN'S SOUTHERN SUCCOTASH

Steps:

• 1. Cook lima beans until tender. Drain. Drain and rinse corn.
• 2. Combine all ingredients in an iron skillet, and cook everything in the butter until tender and heated through, stirring and scraping pan frequently.
• 3. If adding tomatoes, wait until about 5 minutes before serving to stir them in. Handle gently so they don't break down, just heat through.

JESSICA B. HARRIS'S SUMMER SUCCOTASH

Steps:

• Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
• If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.