| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Bacon slice | |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 4 | c | Chopped tomato |
| 2 1/2 | c | Fresh corn kernels |
| 2 | c | Sliced okra |
| 1/2 | c | Water |
| 1/4 | ts | Salt |
| 3/4 | ts | Hot pepper sauce |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Cook bacon in a large saucepan over medium-high heat until crisp. Remove bacon from pan; crumble and set aside. Add onion and garlic to bacon fat in pan, and saute 5 minutes. Add tomato and the next 6 ingredients (tomato through pepper), and stir well. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Yield: 6 cups (serving size: 1 cup). Per serving: 168 Calories; 2g Fat (9% calories from fat); 6g Protein; 37g Carbohydrate; 1mg Cholesterol; 123mg Sodium Serving Ideas : Stir in crumbled bacon just before serving. NOTES : While succotash for most Americans means a mixture of corn and lima beans, for many African-Americans, it's a mixture of okra, corn, and tomatoes. The dish turns up on tables from Dallas to Detroit, Natchez to New York. It can be prepared in summer from fresh vegetables and in winter from frozen or preserved ones. Recipe by: Cooking Light, Jul/Aug 1995, page 111 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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