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.