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Summer Veggie Succotash

It’s a side dish that’s as fun to say as it’s tasty to eat!

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Serves 6

35 minutes

4.9
Rated 4.9 out of 5
Rated by 7 reviewers
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When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
CLICK ANY LINK BELOW TO JOIN OUR CAUSE!
Ingredients
  • 1 ½ cups okra, sliced ½-inch thick
  • 4-5 slices thick-cut bacon, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 (15 oz) can lima beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 4-5 cups corn
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • ½ teaspoon paprika
  • 1 ½ tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley, garnish
Preparation
  1. Fry bacon pieces in a cast iron or heavy-bottomed skillet over medium heat. Remove bacon pieces with a slotted spoon and keep the bacon grease. Wipe some of the grease from the pan with a paper towel.
  2. Add onion, okra, and corn kernels to the same skillet. Cook until just brown on the edges, about 5-7 minutes.
  3. Add butter and minced garlic. Cook until garlic is fragrant, about 1 minute. Remove from heat to cool.
  4. Combine lima and cannellini beans in a large bowl. Stir in the cooled onions and okra. Add bacon pieces, bell pepper, tomatoes, vinegar, paprika, kosher salt, and pepper. Toss until well mixed. Add more salt and pepper, to taste.
  5. Refrigerate until ready to serve. Garnish with chopped parsley.

Recipe adapted from Small Town Woman.