Summer Succotash

Makes 6 servings


  • 2 cups green beans, washed, with ends snipped. Cut beans in half.
  • 4 slices bacon
  • 1 cup white onion, chopped
  • Fresh okra, cut into 1/2-inch-thick slices (1 cup)
  • 1 garlic clove, finely chopped (1 tsp.)
  • 4 ears fresh corn kernels (3 cups)
  • 1 tsp. fine sea salt
  • 1/2 tsp. black pepper
  • 3 Tbsp. butter
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, thinly sliced


  1. Boil large pot of water. Drop in prepared green beans and parboil for 3 to 5 minutes, careful not to over cook.
  2. Place bacon strips in large skillet or Dutch oven. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to cutting board. Crumble and set aside. Reserve drippings in skillet.
  3. Add onion, okra, and garlic to skillet. Cook over medium heat until onion is just cooked, about 6 minutes.
  4. Stir in corn, salt, pepper, and green beans. 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.
  5. Add cherry tomatoes and sliced basil. Sprinkle with crumbled bacon. Serve immediately.

Photo credit: Jen Causey for Southern Living

Recipe inspired by Southern Living

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