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One of my favorite vegetable dishes is succotash, prepared the way my great-grandmother made it—just as my maternal grandmother and, of course, my mother did. All the women on my mother’s side could cook it.
My Native American great-grandmother said that it was a Native American dish. It originally started as a corn dish simmered with beans, squash, and fresh herbs—commonly known as the “three sisters.” Throughout the South, succotash was often prepared with bacon, pork belly, butter or cream, and fresh herbs. My family always served it with fried or baked fish. Others add their own special touch, just as you will eventually do once you fall in love with it.
The beauty of succotash is its flexibility—you can add whatever vegetables you have on hand, but corn is a necessity for it to truly be called succotash. It’s also a great way to use leftovers.
For me, succotash has always included fried okra, and I still get just as excited about it as I did growing up.
This dish, combined with the barbecue chicken sauce, will make you feel like it’s summertime—enjoying a meal on the back porch, soaking in the best of the season. Because of its adaptability and rich history, succotash has endured over time, with each version taking on unique touches that set one recipe apart from another.
Enjoy!
Preparation TimeLevel: EasyTotal Time: 40 minPrep: 10 minCook: 30 minYield: 4 servings
Ingredients4 skin-on, bone-in chicken breasts (about 2 pounds)Kosher salt and freshly ground black pepper1/2 cup apple cider1/4 cup ketchup2 tablespoons Worcestershire sauce1 tablespoon plus 1 teaspoon Dijon mustard3 tablespoons unsalted butter1 Vidalia onion, chopped1 bunch scallions, chopped (white and green parts separated)1 red bell pepper, chopped3 cups fresh or frozen corn kernels1 pound fresh or frozen baby lima beans1 cup sliced fresh or frozen okra1/2 cup chopped red bell pepper1 large garlic clove, mincedKosher salt, to tasteFreshly ground black pepper, to taste2 tablespoons unsalted butter1 pint grape tomatoes2 tablespoons sliced fresh basil
Directions1. Roast the Chicken:Position a rack in the upper third of the oven and preheat to 425°F.Season the chicken with salt and pepper, then place it on a foil-lined, rimmed baking sheet.Roast until the skin is golden and crisp, about 30 minutes.
2. Make the Barbecue Sauce:- In a small saucepan, combine the apple cider, ketchup, Worcestershire sauce, and 1 tablespoon Dijon mustard.- Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
3. Prepare the Succotash:- Melt the butter in a large skillet over medium heat.- Add the scallion whites, bell pepper, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes.- Add 1/4 cup water, the corn, lima beans, okra, and the remaining 1 teaspoon mustard.- Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes.- Stir in the scallion greens.
4. Finish the Chicken:- Turn on the broiler.- Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes.
5. Serve:- Plate the chicken alongside the succotash and enjoy!