By Blue Sky Organic Farms
Okra and field onions are in season right now, making it the perfect time to make succotash, a delicious side dish.
Onions contain 89% water, making them an excellent supplement for hydration. They are low in sugar and fat, have small amounts of protein, are full of flavor, and have 9.3 grams of carbs.
Okra contains nutritional essentials such as vitamins A, C and K1, as well as folate, magnesium, antioxidants, and fiber. It can be helpful to keep blood sugar under control, aid pregnancies, and maintain a healthy heart.
Make sure to get the freshest vegetables for your succotash from one of our many Arizona farms using Fill Your Plate’s Find a Farm Product database, which includes Blue Sky Organic Farms, who supplied this recipe!
(Serves 6 – 8)
- 6 slices of bacon
- 2 c corn ~ fresh or frozen
- 2 c of lima beans ~ frozen
- ½ medium onion ~ diced
- 1 orange bell pepper ~ cored and diced
- 1 jalapeno ~ seeded and diced small
- 8 oz okra ~ trim ends and slice into 1/4″ pieces
- 6 oz cherry tomatoes ~ quartered
- 1 TBSP apple cider vinegar
- 1 tsp chopped garlic
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Dice bacon and cook over medium heat until crisp. Remove from skillet and drain on a paper towel lined plated. Discard all but 3 TBSP of bacon grease.
- If using frozen corn and lima beans defrost.
- In the skillet with the bacon grease add the onion, bell pepper, jalapeno and okra. Cook for 5 – 6 minutes or until soft.
- Add corn, lima beans, garlic, apple cider vinegar, paprika, salt and pepper. Sauté for about 8 minutes.
- Add in tomatoes and bacon and cook for 2 more minutes.
- Serve immediately.
- If you cannot find lima beans, you can substitute with edamame.
- You can substitute red or white wine vinegar for the apple cider vinegar.
- For vegan version sauté in olive oil