Twinkle Light Succotash Recipe

Wine pairing: Kendall-Jackson Grand Reserve Chardonnay, Santa Barbara County
  • 2 cups [290 g] baby lima beans, fresh or frozen
  • Salt
  • 3 Tbsp unsalted butter 
  • 1 cup [65 g] chopped Conecuh sausage
  • 1 cup [150 g] chopped Vidalia® onion
  • 1/4 cup [35 g] chopped celery
  • 1/4 cup [35 g] chopped bell pepper, red or green
  • 2 garlic cloves, minced
  • 3 cups [435 g] fresh sweet corn kernels
  • 1 cup [150 g] pickled okra, cut into 1/2 in [12mm] rounds
  • 1 cup [150 g] halved cherry tomatoes
  • 1 heirloom tomato, sliced into 1/4 in [6 mm] rounds (optional)
  • 1/2 tsp Old Bay seasoning
  • 1/4 cup [5 g] minced flatleaf parsley
  • 1/4 cup [25 g] chiffonade green onion

Place the lima beans in a medium saucepan and add enough water to cover by 1 in [2.5 cm]. Bring to a boil, then add a dash of salt. Lower the heat and simmer for 10 minutes. Drain and set the beans aside. While the beans are cooking, melt the butter in a cast iron skillet over medium heat. Add the sausage and render the fat, stirring frequently, for 8 to 10 minutes. Remove the sausage and leave the fat in the skillet. Add the onion, celery, bell pepper, and garlic and cook over low heat for 5 to 6 minutes, or until just tender. Stir in the lima beans, corn, and okra and cook for 5 to 6 minutes, or until the corn is tender and bright yellow. Turn the heat to high, add the cherry tomatoes and tomato slices, if using, and stir constantly for 2 minutes. Season with the Old Bay and adjust the salt. Garnish with the parsley and green onion and serve.

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