RECIPE: Corn Succotash

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 TOTAL TIME: Prep: 45 minutes + cooling Cook: 1 hour YIELD: 12-16 servings


  • 1 smoked bacon, sliced and diced (about 1 pound)
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen lima beans, thawed
  • 1 package (10 ounces) soybeans, shelled
  • 1 package (10 ounces) frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 tablespoon ketchup
  • 1-1/2 teaspoons salt
  • 4 sprigs fresh basil
  • 2 leaves fresh sage
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 cup sliced fresh or frozen okra (optional)
  • 4 teaspoons toasted pumpkin seed


  • In large saucepan, render slowly the bacon and reserve ½ of the bacon fat. Allow the bacon to become a bit crispy. Turn up the heat to medium and add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, until ingredients are heated through and liquid thickens-about 3-5 minutes. Add okra; simmer, uncovered, 5 minutes longer. Discard bay leaf before serving. Yield: 12-16 servings.
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