During the Great Depression, succotash was a staple eaten in many homes- it was cheap to a make and composed of nutritious and abundant vegetables. These same features make succotash a popular dish today. My "Creole" version incorporates okra and tomatoes in addition to the traditional lima beans and corn. I like to serve it alongside fish and chicken dishes.
½ cup fresh okra slices (1/2 inch thick)
2 teaspoons unsalted butter
1 Tablespoon extra-virgin olive oil
1 cup fresh or frozen lima beans
1 ear of corn, kernels cut off (about ½ cup)
¼ cup diced yellow onion
¼ teaspoon minced garlic
1/8 teaspoon cracked black pepper
15 grape tomatoes, halved
Salt and ground black pepper
Bring a small pot of water to a boil. Boil the okra slices for 1 minute. Drain and rinse the slime off the okra. Bring more water to a boil in the pot and repeat the boiling and rinsing process. Set aside.
Melt the butter in the oil in a large skillet over medium heat.
Add the lima beans, corn, garlic, okra, and cracked pepper to the pan and cook, stirring occasionally, until the onion is translucent and the beans are tender, about 5 minutes.
Add the tomatoes and cook for 1 minute to heat through. Season to taste with salt and pepper.