This is a colorful and customizable recipe with a Southern flare! All you need is a roundup of your favorite vegetables, a few spices, a big skillet, and about thirty minutes to throw it together. Skip the meat or beef it up with add-ins … the possibilities are endless.

Hi there!

It feels different to be sharing a recipe here on the blog after such a hiatus, but I’m here for it. I’m in the midst of organizing the dishes I’ve shared since starting this blog almost eight years ago, and in doing so, I realized that my last full recipe share was over two years ago. Wild!

I hope that you are doing okay through this crazy quarantine period. It’s a weird and uncertain time for all of us, and I’m thinking of and praying for everyone right now.

My hope is to share the highlights that have resulted from being home, and that you might even get a little inspiration from the dishes that I’ll be featuring here and on Instagram as I get re-acquainted with the kitchen. There’s a lot that goes undocumented, so it’s about time!

Now onto the eats ….

Succotash can be made as a side dish or a main entrée, and it’s a favorite for my family that doesn’t get made nearly enough as it should.

Serve on its own, spoon it over rice, or simply enjoy it with a side of corn bread. Yum! There are endless variations you can put together here, and it’s always a hearty and budget-friendly option.

Funny story, we actually made this recipe twice last week. The first time wasn’t documented at all – and it was delicious with the addition of bacon.

Since there were plenty of other ingredients leftover, my husband made a second batch which is what you see pictured in these photos. If you ask me, the more the veggies, the merrier!

We ran out of bacon for the second round, and you can choose to make it with our without it. (See the notes at the bottom of the directions for bacon and oil substitutions.) You could also keep it vegetarian by leaving the chicken out, or adding in a different meat of choice like pork.

Succotash dishes are very customizable! The main ingredients for this one and the flavoring are lima beans, corn, okra, and cherry tomatoes which are some of my favorite vegetables. They’re a Southern tradition, easy to throw together, and certainly make enough to go around.

I really love the punch of tarragon flavor, and the butter is optional, but oh so good.

Let me know if you have any questions!

(Simply right-click the photo above to save, pin, or print the recipe.)

I always love to hear feedback if you give recipes a try, so please share below!

Stay safe out there this week, and I’ll catch you back here for a new workout post soon.

Thanks for stopping by!