Succotash

"All my aunts cooked succotash, but no recipe was exactly the same. This is my version, combined from many sources." Carole Darden-Lloyd

• 6 slices turkey bacon
• 1/2 tablespoon extra-virgin olive oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 8 ounces baby patty pan squash, trimmed and quartered
• Kernels from 4 ears corn, cobs scraped to extract their juice
• One 10-ounce package frozen baby lima beans or soybeans, thawed
• 1 large jalapeño chile, seeded and finely chopped
• 1/2 pound okra, trimmed and cut into rounds
• 1 pint cherry tomatoes, halved
• 2 tablespoons cider vinegar
• 1/4 cup chopped fresh basil
• Salt & Freshly ground black pepper

METHOD

Cook the bacon in a large skillet over medium high heat until crisp on both sides. Place on paper towels to drain. Add the oil to the same skillet, reduce the heat to medium, add the onion, and cook until golden. Add the garlic and cook for 1 minute, or until soft. Add the squash, corn, lima beans, jalapeño, and okra. Increase the heat to medium-high and cook, stirring, until the vegetables are just tender, about 8 minutes. Add the tomatoes, vinegar, basil, and salt and pepper to taste and heat through. Crumble the bacon on top.

Serves: 8

From the kitchen of Carole Darden-Lloyd

Reprinted with permission from ©2005, The Abyssinian Baptist Church of New York City, Food for the Soul: Recipes and Stories from the Congregation of Harlem's Abyssinian Baptist Church, published by Ballantine Books

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