Southern Skillet Succotash
Now, if you’ve never had the pleasure of diving into a heaping helping of Southern skillet succotash, let me paint you a picture of this down-home delight. It’s like a garden party in a pan, where all the veggies are invited: tender lima beans, sweet corn, ripe tomatoes, and crisp bell peppers, all mingling together in perfect harmony. Each bite is a little different, a new conversation between flavors, and it’s all kinds of wonderful.
This dish is tradition passed down through generations. It’s got roots deep in the heart of Southern cooking, with a nod to the Native American heritage that first introduced succotash to the table. The name itself comes from the Narragansett word “msÃckquatash,” which means “boiled corn kernels,” but oh, it’s so much more than that now!
What makes skillet succotash such a staple isn’t just its hearty goodness; it’s the versatility. It’s a side that plays well with everything from a juicy grilled chicken to a slice of savory meatloaf. But let’s be honest, sometimes it steals the show and becomes the main event because it’s just that satisfying.
And talk about a crowd-pleaser! Whether you’re at a family reunion, a neighborhood potluck, or just having a quiet dinner at home, when that skillet hits the table, eyes light up. It’s comfort food at its finest, the kind that fills your belly and warms your soul. It’s like each vegetable brings its own little story to the dish, and together, they create a tapestry of flavor that’s as rich as the soil it came from.
But here’s the thing about succotash—it’s not just about the eating. It’s about the making, too. There’s something special about standing over that skillet, stirring and sautéing, watching as the colors blend and the aromas build. It’s a bit of kitchen magic, an act of love that you get to share with every spoonful.
Steeped In Tradition
In a world that’s always rushing, skillet succotash invites us to slow down, to savor each bite, and to appreciate the simple things. It’s a reminder of lazy summer days, of bountiful harvests, and of the ties that bind us together. It’s a conversation starter, a memory maker, and a testament to the timeless beauty of Southern cuisine.
So next time you’re looking for a dish that’ll hug your taste buds, look no further than a good ol’ skillet of succotash. It’s not just a meal; it’s an experience—one that tastes like home, no matter where you’re from.
Southern Skillet Succotash
Ingredients
- 3 medium ears corn
- 1/2 pound dry Camellia Brand Baby Lima Beans
- 3 slices bacon cooked and chopped, reserve drippings
- 1/2 cup chopped andouille or smoked ham or turkey optional
- 1 cup sliced fresh or frozen okra thawed
- 1 cup chopped Vidalia or other sweet onion
- 1/2 cup chopped sweet bell pepper green, red, yellow, orange or a combination
- 1/2 tablespoon minced garlic
- 1/2 tablespoon brown sugar
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly cracked black pepper or to taste
- 1/4 teaspoon Creole or Cajun seasoning or to taste, optional
- 1 cup halved grape tomatoes
- 2 teaspoons fresh chopped parsley
- 1 tablespoon unsalted butter or 1/8 cup heavy cream
Instructions
- Cook corn using your favorite method, or place whole, unhusked corn in microwave and cook on high for 12 minutes (1000 watt); use oven mitt to remove and set aside to cool.
- Meanwhile, add baby lima beans to a small saucepan and cover with water. Bring to a boil, boil for 3 minutes, reduce to simmer and cook until mostly tender, about 45 minutes – 1 hour. Drain, setting aside 1/2 cup of the cooking water. Rinse beans and set aside.
- Use a sharp, serrated knife to carefully cut off the root end of the corn, remove husks and silks and cut corn off of the cob. Use dull edge of the knife to scrape down the milk; set aside.
- Cook the bacon in a large skillet, remove bacon and set aside to chop, but leave drippings in the skillet.
- Add sausage or ham to drippings, if using, and cook over medium high until browned. Remove with a slotted spoon and transfer to the beans.
- Add the okra to the drippings and cook for about 3 minutes or until lightly browned. Add onion and bell pepper and cook another 4 minutes until softened; add the garlic and cook another minute.
- Add the corn, sugar, baby lima beans, meat and seasonings to the skillet. Add some of the reserved cooking water, a little at a time, only if mixture is too dry.
- Reduce heat to medium low, cook and stir until everything is heated through. Add tomatoes, bacon, and parsley. Stir in butter or cream until warmed through; taste and adjust seasonings as needed.
- Serve immediately.
