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    Succotash Recipe

     

    This is a recipe passed down from my mother-in-law. I think it came from her mother-in-law from Harnet County. Don’t worry about getting amounts exact. I just cut until my pot is full and it looks right. I have never tasted bad succotash. The recipe can be cut in half or quartered. Judy Mitchell

     

    4 C. fresh or frozen corn cut off of the cob

    3 C. Fresh or frozen lima beans

    4 large tomatoes, diced

    1 onion, diced

    2 green peppers, diced

    5 C. sliced fresh okra

    ½ C. water or tomato juice

    2 chicken bouillon cubes

    Salt and pepper to taste- about 3/4 tsp of salt and ¼ tsp of pepper

    Mix and simmer about 1-1.5 hours to blend flavors and until the limas are tender. Serve with cornbread or crackers.

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    Saturday: 8 a.m. – 4 p.m.
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