by Karmin Garrison
Succotash is easily modified to your family’s taste and what’s available. Historically, succotash was a Native American dish consisting mostly of sweet corn and shelled beans. In the 1600s, it was introduced to the English settlers. It gained popularity during the Great Depression and has evolved over time. This meal is sure to burst with flavor and fill the hungry bellies at your dining table.
Fresh-grown produce and homegrown pork fill my kitchen cupboards and freezer every fall. During the growing season, it’s all about keeping everyone well-fed so they have energy for the busy days spent planting, feeding animals, and all the in-between of having livestock and gardens. Some days, it seems easier to run to the store, but there’s something about homegrown and homemade, and knowing the effort and care it takes, that makes it worthwhile. Not to mention, it truly tastes better.
Enjoy!
Ingredients
- 6 to 8 slices bacon, chopped
- 2 tablespoons bacon grease
- 3 cloves garlic, diced or minced
- 4 ears (roughly 3 cups) fresh, raw sweet corn off the cob
- 2 cups fresh or frozen edamame
- Bell pepper (yellow, orange, or green), diced
- Celery stalk, diced
- Salt and pepper, to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 2 cups cherry or grape tomatoes, quartered
- 1 tablespoon fresh thyme
- 1/4cup fresh chopped basil
Directions
- In a large cast-iron skillet, cook bacon over medium-high heat. Remove bacon and let sit on paper towels to absorb excess grease. Set aside 2 tablespoons bacon grease. Discard the rest (or save it for future use).
- Add garlic and sauté for about 1 minute.
- Add all ingredients except tomatoes and fresh herbs. Cook on medium-high heat until the veggies are tender, about 3 to 5 minutes. Stir often.
- Remove from the heat and add the tomatoes and fresh herbs, stirring until well-incorporated.
- Top with bacon. Serve with cooked brats or your choice of pork sausage.
Add-Ins and Substitutes
Diced hot pepper, green beans, lima beans, potatoes, seasonal squash, shrimp, zucchini.
Hannah McClure is an old soul and mother of four from Ohio. In her spare time, she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she enjoys using high-quality local sourced or homegrown ingredients in her recipes. Find Hannah on Instagram @MuddyOakHennHouse.
Originally published in the September/October 2025 issue of Grit magazine and regularly vetted for accuracy.
