Succotash

Name: Succotash
Prep time: 1 h 45 min
Cook time: 60 min
Total time: 2 h 45 min
Yield: 12-16 servings.
Cuisine: Cajun Recipes, Cajun Side Dishes, Comfort Food Recipes, Comfort Food Side Dishes
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

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.

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

Directions

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.

Nutrition Facts

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

Originally published as Succotash in Country Extra September 1995

Reviews

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Average Rating:

TheLadyCook

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/IngredientMatcherand in this presentation:http://www.slideshare.net/IngredientMatcher/competition-from-ingredient-matcher-cook-your-national-dish-25773568Good luck!
luckylcs

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!
vewebber58

Mar 1, 2011

Sorry for the repeat!
vewebber58

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!
vewebber58

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!
Motorhomegal

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 ???
vewebber58

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.
Isolda

Dec 17, 2009

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