Chef Mashama Bailey’s Succotash Recipe

• 3 tablespoons unsalted butter
• 1 white onion, diced
• ½ cup diced green bell pepper
• ½ cup diced celery
• Salt
• 2 garlic cloves, minced
• 2 tablespoons seeded and diced serrano chile peppers
• 2 cups sliced okra, cut horizontally in circles
• 1 cup chopped heirloom tomatoes (use a variety from your local market or grocery store)
• 3 cups cooked lima beans
• 3 cups corn, fresh off the cob
• Water as needed
• Black pepper to taste
• Flat-leaf parsley, chopped, for garnish

1. 1

   Melt the butter in a large heavy-bottomed saucepan or Dutch oven set over medium heat. Add the onion, bell pepper, and celery, and stir to coat the vegetables in the fat. Add a few pinches of salt to help concentrate and enhance the flavors of the vegetables. Cook for 5 minutes, stirring occasionally.

2. 2

   Add the garlic, stir, and allow the garlic to bloom. Add the chiles, then stir to combine. Reduce the heat and add the okra. Add another pinch of salt. Continue cooking, gently stirring the mixture, for another 4 minutes.

3. 3

   After 4 minutes, stir in the tomatoes, lima beans, and corn. Continue to cook the mixture, uncovered, until all the vegetables are soft, stirring occasionally, about 3 to 4 minutes.

4. 4

   Add a little water to moisten the vegetables and help emulsify the butter. Stir and continue cooking for another 2 minutes. Add salt and black pepper to taste. Maintain a low temperature, cover, and cook for another 30 to 35 minutes. The cooking liquid will have thickened, and the vegetables will be tender.

5. 5

   Transfer the mixture to a large bowl for serving. Add the fresh parsley and more black pepper. Serve immediately.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Mashama Bailey, Aaron Franklin, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.