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Succotash Recipe
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Succotash Recipe

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4.5 8 4
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You can't get more "Southern" than succotash. This recipe comes from my mother, who was a fantastic cook. This dish made her famous at least with everyone who ever tasted it.
TOTAL TIME: Prep: 1-3/4 hours + cooling Cook: 1 hour
MAKES:12-16 servings
TOTAL TIME: Prep: 1-3/4 hours + cooling Cook: 1 hour
MAKES: 12-16 servings

Ingredients

  • 1 smoked ham hock (about 1-1/2 pounds)
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen lima beans, thawed
  • 1 package (10 ounces) crowder peas, thawed or 1 can (15-1/2 ounces) black-eyed peas, drained
  • 1 package (10 ounces) frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1/3 cup ketchup
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon rubbed sage
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 cup sliced fresh or frozen okra

Nutritional Facts

218 calories: 3/4 cup, 10g fat (4g saturated fat), 46mg cholesterol, 442mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein .

Directions

  1. In a Dutch oven or large saucepan, simmer ham hock in water for 1-1/2 hours or until tender. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, 15 minutes longer. Discard bay leaf before serving. Yield: 12-16 servings.
Originally published as Succotash in Country Extra September 1995, p49


Reviews for Succotash

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
TheLadyCook
Reviewed Sep. 26, 2013

"Hi,

I saw this competition where they are looking for people that can cook the national dish of their country. I think this might be of interest to you since you already have made this recipe :)
Read more about it on their facebook page:
https://www.facebook.com/IngredientMatcher
and in this presentation:
http://www.slideshare.net/IngredientMatcher/competition-from-ingredient-matcher-cook-your-national-dish-25773568
Good luck!"

MY REVIEW
luckylcs
Reviewed Jun. 26, 2013

"Succotash is not southern at all! It is from the Narragansett Indians in Massachusetts.

Try making succotash with fresh, rather than frozen ingredients -- the result is soooo much better!"

MY REVIEW
vewebber58
Reviewed Mar. 1, 2011

"Sorry for the repeat!"

MY REVIEW
vewebber58
Reviewed Mar. 1, 2011

"When I was growing up, the succotash that mom served was just corn and lima beans, but it was no where near as tasty as this dish with all the extras in it. I like traditional foods, but have no objections to addinng them to them that make them even better!"

MY REVIEW
vewebber58
Reviewed Mar. 1, 2011

"When I was growing up, the succotash that mom served was just corn and lima beans, but it was no where near as tasty as this dish with all the extras in it. I like traditional foods, but have no objections to addinng them to them that make them even better!"

MY REVIEW
Motorhomegal
Reviewed Feb. 17, 2011

" Hmmm.....I found this interesting.  In our midwestern family, succotash was just CORN & LIMA BEANS warmed together with butter and salt & pepper.  What about the rest of you.....what did YOUR'S contain ??? "

MY REVIEW
vewebber58
Reviewed Feb. 17, 2011

"This dish was awesome. We ate it as a main dish served with the creamy mashed potatoes recipe here at TOH, and everyone loved it! I think the idea of serving cornbread with it is a great idea too."

MY REVIEW
Isolda
Reviewed Dec. 17, 2009

"Personally I can make a meal out of this succotash with a wedge of corn bread accompanying. It's delicious."

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