A summer staple

Stone Hollow Farmstead shares a succotash recipe.

Stone Hollow Farmstead shares a succotash recipe.

Succotash is tasty, healthy and inexpensive

Recipe by Stone Hollow Farmstead

Photos by Dawn Harrison

Succotash may be one of America’s first side dishes. According to Old English Dictionary, the word succotash dates back to 1751 and originates from the Narragansett, a tribe of Algonquian Native American.

Hundreds of years later, this tasty dish is still a favorite in the summer. A triple threat, it is also inexpensive, easy to make and healthy.

Try this easy-to-follow recipe from Stone Hollow Farmstead next time you want to make succotash.

Stone Hollow Farmstead is an artisan farm located at 2006 Dead Hollow Road in Harpersville. For more information, visit Stonehollowfarmstead.com or call 800-285-8950.


3 small onions, chopped

2 garlic cloves, minced

4 ears corn, kernels cut off and cobs discarded

1 large fresh jalapeño chile, de-seeded and finely chopped

1 pint of fresh cooked speckled butter beans or your favorite beans, drained

1/2 lb. okra, cut into 1/3-inch-thick slices

3/4 lb. cherry tomatoes (1 pint), halved

2 tablespoons Stone Hollow Farm Garlic Blossom Vinegar (or apple cider vinegar)

1/4 cup chopped fresh basil


1. Add onion to skillet and cook over moderate heat, stirring, until softened.

2. Add garlic and cook, stirring for about one minute.

3. Stir in corn, jalapeño, prepared butter beans, okra, tomatoes and cook, stirring until vegetables are tender, about seven minutes.

4. Stir in vinegar, basil, and salt and pepper to taste. Can be served warm or cold.


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