Recipe: Summer Southern Succotash (with okra and tomato)

SUMMER SOUTHERN SUCCOTASH

"For many, succotash is the classic American Indian dish of corn and lima beans, but for Southerners, it is a mix of okra, corn and tomatoes. The habanero chile adds just enough kick. Chile heads will want to keep it in a bit longer, while those with more delicate taste buds may want to leave it out entirely."

6 large, ripe tomatoes, peeled, seeded and coarsely chopped
2 cups freshly cut corn kernels
1 pound okra, tops and tails trimmed and cut into 1/2-inch-thick rounds
1 Habanero chile, pricked with a fork (optional)
1 1/2 cups water
Salt and freshly ground black pepper to taste

Combine tomatoes, corn, okra, chile, if using, and 1 1/2 cups water in a saucepan, stir to mix, and place over medium heat. Bring to a boil, lower the heat to a simmer, cover, and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper and serve hot.

Makes 8 servings
Adapted from source: Martha's Vineyard Table by Jessica B. Harris