BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
OKRA, CORN AND TOMATOES RECIPE
With all the great summer produce, sometimes we just want to make something that takes us back to the farm and to Grandmother's cooking. In coastal North Carolina, this recipe is an expected summer treat.
Provided by Chloe Tuttle
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan. Cook chopped onion for a few minutes until transparent, not browned.
- While the onions are cooking, blanch the tomatoes for half a minute. Drain and cool tomatoes. Peel, remove the cores and cut into chunks, making sure that you save the juice. If using canned tomatoes, cut the tomatoes into large pieces, saving the juice.
- Wash the okra. Cut stem ends off and cut into ½ inch round pieces.
- Shuck corn and cut corn off the cob. Older or mature corn works best for this recipe.
- Add the tomatoes and juice, okra, corn, salt, pepper and water to the cooked onions. Cook covered over medium to low heart for one hour or until the ingredients are all done.
- Serve with homemade cornbread.
Nutrition Facts : Calories 97 kcal, Carbohydrate 10 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 353 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CLASSIC OKRA AND TOMATOES
Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.
Provided by Southern Living Test Kitchen
Categories Okra
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
- Cut the okra into ¼-inch-thick slices, discarding the stems.
- Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
- Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.
CORN OKRA AND TOMATOES
This is my absolute favorite summer time dish. To get the true taste you MUST use every thing fresh. I just can't explain the overall wonderful fresh taste of this dish. I could live off this forever.
Provided by southern chef in lo
Categories Corn
Time 19m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
- Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
- Add remaining ingredients and bring to boil again.
- Reduce heat and simmer 9 minutes or until the corn is tender.
OKRA, CORN AND TOMATOES
Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.
Provided by TXGIRLSX3
Categories Side Dish Vegetables Tomatoes
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
- Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 27.8 g, Cholesterol 6.3 mg, Fat 5.3 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 189.3 mg, Sugar 7.1 g
SOUTHERN OKRA AND TOMATO CASSEROLE
Make and share this Southern Okra and Tomato Casserole recipe from Food.com.
Provided by Motley Oklahoman
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, stir together the cornstarch and 2 tablespoons of the juice from the tomatoes; set aside.
- In a large saucepan, cook and stir the onion and garlic in the 1 tablespoon of butter until tender. Carefully stir in the undrained tomatoes, the okra, sugar, basil, hot pepper sauce, and salt and pepper.
- Stir the cornstarch mixture, then add it to the vegetable mixture. Cook and stur until the mixture is thickened and bubbly. Remove from heat.
- Pour the vegetable mixture into a 2-quart rectangular baking dish. Dot with the 2 tablespoons butter. Cover and bake in the oven for 20 minutes.
- Remove the casserole from the oven. Sprinkle with the stuffing mix and the cheese. Return to the oven; bake about 5 minutes more or until stuffing mix and cheese are golden brown.
Nutrition Facts : Calories 132.3, Fat 8.2, SaturatedFat 5, Cholesterol 22.6, Sodium 119.8, Carbohydrate 11.8, Fiber 2.6, Sugar 6, Protein 4.6
HEARTY CREOLE OKRA AND TOMATOES
A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee.
Provided by wasabinoir
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
- Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 19.1 g, Cholesterol 16.1 mg, Fat 10.4 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 435.7 mg, Sugar 6.9 g
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