For more than 60 years,
a publication centered on life in Mississippi.
Today is October 30, 2020

Kitchen-Sink Succotash

Side Dishes




6 Tbsp. (3/4 stick) butter
1 cup thinly sliced white onions
1/2 tsp. salt
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup yellow bell pepper
2 cups diced zucchini
2 cups corn kernels
1 cup diced tomatoes
1 cup baby limas, lady peas or other beans or peas
2 jalapeños, stemmed and minced (remove some or all of the seeds and membranes for less heat)


Melt the butter in a large skillet over medium heat. Add onions and salt, and cook until soft and translucent, 5 to 7 minutes. Add bell peppers and cook for 2 minutes. Add zucchini and cook for 2 minutes. Add corn and cook for 2 minutes. Add tomatoes, limas and jalapeños, and stir to combine. Taste and adjust the seasonings as desired. Cover and continue to cook for 3 minutes, or until vegetables are tender. Serve hot. Makes 6 to 8 servings.


From “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen,” by Eddie Hernandez and Susan Puckett

Site designed by Marketing Alliance, Inc.