Who says you can’t make succotash before the summer months? I say false!
For those who don’t know their southern dishes, succotash is an eastern woodland native American dish that comes from the Narragansett “sohquttahhash.” It primarily consists of corn and lima or other beans. You can also add other veggies like tomatoes, okra, and peas for more of a flavor punch. High in protein and fiber, succotash is a great way to get your protein without needing to have meat in your dinner. It can be served with a crust on top or on its own, and the ingredients are so cheap that you can make a TON of it and hardly spend a penny. In fact, you probably have all the ingredients in your kitchen without even realizing it! For all you history gurus, this recipe is so cheap and easy that it was actually a popular dish during the Great Depression!
Here’s an easy, shop-your-pantry side dish that’s a cross between salad and stew! Vegetarian, vegan, and gluten-free, this recipe is perfect for serving on top of sandwiches or leafy greens. I had mine with a crusty brown roll and some tuna over a bed of spinach and steamed veggies!
- 1 can three-bean blend, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 can diced peeled tomatoes, undrained
- 1 cup frozen corn kernels
- 3/4 cup frozen cut okra
- 1/2 red onion, diced
- 1/3 cup water
- 1 1/2 tsp dried basil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp bay leaf
- 1 tsp salt
- 1/2 tsp fresh black pepper
- 1/2 tsp crushed red pepper flakes
- 1 bunch fresh parsley, torn into pieces
- mozzarella or parmesan cheese, for serving
- In a large saucepan, heat tbeans, tomatoes, corn, okra, and onion. Add water and bring to a boil. Reduce to a simmer.
- Add all spices except for parsley. Simmer on low heat for 25 minutes, until beans are soft.
- Just before serving, add parsley and stir to combine.
- Serve with grated cheese on top!