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As summer winds down and fall approaches, gardens offer their final harvests. It’s the perfect time to enjoy the bounty with meals created with fresh produce.
I browsed through cookbooks today, looking for something new, something different to try, that incorporates end of the season vegetables. The one that appealed to me the most is a simple, wholesome recipe that is quickly prepared in the pressure cooker. This summer succotash features fresh foods such as onions, tomatoes, corn and okra.
Creating a Summer Succotash
Succotash is an American culinary dish consisting of sweet corn and lima beans or other shell beans. Other ingredients include tomatoes, green bell peppers and okra. When served with a grain, such as brown rice or quinoa, succotash is high in all the essential amino acids that the body requires.
Fresh shell beans are removed from a pod and eaten. There are many varieties. The most common shell beans are lima, fava, borlotti and chickpeas. I’ve also seen what’s called purple hull beans in my area of the Midwest. However, a search at the farmer’s market and local grocery stores didn’t yield any shell beans. No worries. The original recipe didn’t include them. I scratched them off my list.
Creating a Summer Succotash
At the local farmer’s market I did find plenty of tomatoes (my plants at home are just about done for the season) and containers of fresh okra. People either love okra or they don’t! I’m in the love category.
This flowering plant in the mallow family produces bright green pods that are edible. Known to many as a food to pickle or to cover in corn meal and fry, okra also does well lightly sauteed with other veggies and as an ingredient in soups and stews.
Okra is a great source of fiber. It’s also high in vitamins A, B6, C and K and minerals such as potassium, magnesium and calcium.
Summer Succotash Recipe
Use fresh produce for this easy summer succotash. Because I only eat non GMO corn, I purchased a can labeled such, rather than use fresh corn on the cob. This recipe came from my Vegan Under Pressure Cookbook.
- Pressure Cooker
- 1 cup yellow onion, diced
- 1 cup fresh okra, sliced
- 1 large ear of sweet corn, kernels removed about 1 1/2 cups (may use 1 can non GMO corn)
- 1/4 cup vegetable broth
- 2 cups ripe tomatoes, diced
- salt & pepper to taste
- With the top removed, heat pressure cooker and saute onion in small amount of vegetable stock or coconut oil.
- When onions are translucent, add okra. Stir and cook for 30 seconds.
- Add corn and vegetable broth. Stir. Lay diced tomatoes on top of other veggies. Do not stir.
- Lock on lid of pressure cooker. Cook on steamer setting for 2 minutes. Quick release the pressure. Remove lid, stir and serve over grain such as brown rice or quinoa. Season to taste with sea salt and pepper.
Delicious Summer Meal
Because of the pressure cooker, this recipe came together so fast, I barely had time to reheat the brown rice I’d already prepared! I love a quick and healthy homecooked meal when I come in late after a long day. This one is perfect.
And I used my vegetable broth made from scraps in this recipe as well. I’m loving the convenience of this simple and flavorful broth. You can find the recipe HERE. I made a fresh batch of vegetable broth this afternoon and used some of it for the summer succotash.
This meal is light and yet filling. The fresh flavors of late summer shine through. Add smoked paprika or a small amount of chopped pepper, to spice it up. Or garnish with favorite fresh herbs. Until the frost comes and officially ends the growing season, summer succotash goes into my meal rotation!
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