ETHNIC DAY -- American - Southern Succotash

[Guest guest]

* Exported from MasterCook *

 

Southern Succotash

 

Recipe By : Nava Atlas's American Harvest, 92

Serving Size : 6 Preparation Time :0:00

Categories : American Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 medium onion -- chopped

1/2 medium green or red bell pepper -- finely chopped

2 cups young okra -- sliced (1/2 inch)

2 cups juicy tomatoes -- chopped

1/3 cup water

2 tablespoons cider vinegar

3 cups fresh corn kernels -- cooked

3 tablespoons fresh parsley -- chopped

Salt and freshly ground black pepper

Dash of ground nutmeg

 

Heat the butter in a deep, heavy saucepan or small Dutch oven until it foams.

Add the onion and sauté until it is translucent. Add the green or red pepper and

okra and sauté, stirring frequently for 5 minutes. Add the tomatoes, water, and

vinegar; cover and simmer over low heat until the tomatoes are reduced to a

loose sauce, about 10 to 12 minutes. Stir in the cooked corn kernels and

parsley. Season to taste with salt, pepper, and nutmeg. Cover and cook over very

low heat for another 5 minutes. Make sure there is enough liquid to keep

everything nice and moist; add a bit more water if necessary.

 

 

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