Easy Succotash Recipe – Use Those Garden Leftovers!
This easy succotash recipe makes a tasty side dish and is a great way to use garden leftovers!
This recipe will not only help you use the last of your garden, including onions, tomatoes and corn, but also to use that one cup of mashed potatoes that is always left at the end of a meal. You can use frozen corn or lima beans if you don’t have fresh ones on hand. If you do use the frozen, you will need to adjust the cooking time to about 15 or 20 minutes or until heated through.
1 Tbsp. butter
2 green onions, chopped
2 tomatoes, seeded and chopped
1 cup water
1 cup mashed potatoes (if you have no leftovers, you can cook 2 potatoes to make 1 cup)
1 cup fresh Lima beans
8 ears of corn, with kernels cut from cob (about 2 cups)
Salt and pepper to taste
Melt butter over medium heat in large skillet. Saute onions in butter. Then add tomatoes, water, potatoes and beans and simmer for 30 minutes. Add the corn 5-10 minutes before the end of the cooking time. When done, salt and pepper to taste. If mixture becomes too dry, just add a little water. It should be thick, but not dry. Serve warm. Serves 6.
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Photo By: wonderyort
I have never seen this recipe.
But why does Sylvester cat always say “sufferin succotash”
Interesting recipe though.
I always make my succotash with corn and peas instead of limas. My husband likes it better–lots of butter and salt and pepper to taste. That’s all. It’s really good.
Love your mag and read it without fail. Have gotten some wonderful tips.
Keep up the good work.