Soul Food Succotash (vegan AND meat recipe below)
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When I was young, I grew up in the country. After high school, I moved into a pricey suburb with my grandparents and went to college. When I got my first good job, I was about 24 and still wet behind the ears; at least when it came to maneuvering around in a big urban city. So, one day these ladies from work said they wanted some soul food. I said okay, I'll come along. They dressed well, and had expensive cars so I had no idea we were going to the 'for real' ghetto. There were all kinds of people standing around when we got to the place, it is still there, and I just looked at them, incredulous and asked "are we going to get out HERE?" (it looked so unsafe). Well, I found out later EVERYBODY who was anybody went to this place - All the workmen, Detroit Edison crews, anyone who could possibly be in the 'hood around lunchtime. They had 8 employees dishing up carryout orders. There was always a line. And I don't have to tell you the food was fantastic. They always had 20 different entrees - Salisbury steak, fried perch, fried chicken perfect everytime, ham hocks, smoked neckbones, always the best macaroni and cheese I have ever tasted…and the sides - black-eyed peas, green beans with smoked ham, and my personal favorite: Succotash. I decided it was too expensive to buy all the time, so I thought I would make it myself. And I came pretty close too. Of course, after we got back to work, I was teased mercilessly about being "afraid" to get out of the car for a long time after that!
I also got inspired another time to make collard greens myself, but I didn't know you had to rinse them 10 times, so my smelled delicious but they were like trying to eat sandpaper! (they were thrown away of course).
And please, at least once, use fresh corn from the cob - you'll be amazed at how tasty this can be.
Soul Food Succotash
If you want to use bacon, brown two or three slices of diced bacon in the bottom of a large stew pot with a heavy bottom. Omit the oil and smoke flavor. Otherwise, this is vegan.
**** recipe tip - if using frozen vegetables, rinse well in cold water to remove the "freezer taste"
1 lb frozen lima beans (Fordhook are best)
4-6 ears corn or 1 lb frozen corn
28 oz can stewed tomatoes or whole tomatoes with juice
2 (8 oz) cans tomato sauce
1 lb fresh or frozen okra, sliced
1 lb fresh or frozen sliced green beans
2 tbsp. butter, oil or margarine
1 tbsp. sugar
Minced garlic to taste, dry or fresh
1 large onion chopped, plus a bit of onion powder to taste
A few dashes liquid smoke ( I prefer Wrights, do not like Colson's)
Soy sauce or Braggs liquid aminoes or salt, to tasteCut corn off cob, melt margarine in stew pot. Add corn,onion and garlic; simmer a few minutes. If using fresh okra, cut off stems and tips, (discard) slice remaining pod into 3 or 4 pieces. Add to pot, with all remaining ingredients. Add a little water if it seems too thick. For best results, add a little bit of liquid smoke at the beginning and five minutes before time is up. Bring to boil and simmer 30 minutes, stirring occasionally.
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I also grew up in the country but in the South. WE called this Summer Soup and Succotash was just lima beans and corn. The women put this up in jars for the winter and it was turned in to soups and side dishes eaten over rice or cornbread. But it always had smoked pork of some sort added to it and even stewed beef at times to turn it into Winter Soup. Along with the meat they would add green beans,potatoes and carrots.
You can find this dish on many restaurant menus still here in the Southern USA but they never call it Succotash.
Usually called Tomatoes and Okra but it has the corn and limas in it just the same.:jaj: Whatever you call this dish it is delicious year round. :jaj:
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I also grew up in the country but in the South…
How come I somehow envision you as a "good 'ol boy" in "daisy dukes" and timberlands?
And where's a good recipe for cornbread?!
