Dippo’s Succotash – The Black Family Reunion Cookbook – Black Foodie Finder

A Hearty Southern Succotash Full of Flavor

Rich, savory, and packed with Southern comfort, Dippo’s Succotash combines tender baby lima beans, smoky ham, tomatoes, sweet corn, and warm tortillas for a satisfying family-style dish.

Featured in The Black Family Reunion Cookbook, this recipe was contributed by Katherine Stewart of Stewart’s Catering School. It brings together traditional Southern ingredients in a hearty meal perfect for Sunday dinners and family gatherings.

Ingredients

(Listed exactly as they appear in the cookbook.)

• 1 pound dried baby lima beans
• 1 ham bone or 3 ham hocks*
• 2 onions, quartered
• 3 hot peppers
• 2 quarts water or stock
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 can (28 ounces) tomatoes
• 1 can (17 ounces) whole kernel corn**
• 8 flour tortillas (6 to 7-inch), cut into 3-inch strips
• 2 cups diced ham

Makes: 8 to 10 servings

Cookbook Notes:

• Precook ham hocks one hour before adding to beans.
• Substitute fresh corn cut from the cob for canned corn, if desired.

Step-by-Step Instructions

1. Prepare the lima beans. Place the dried beans in warm water and allow them to soak for several hours or overnight. Drain before cooking.
2. Build the savory base. In a large Dutch oven or heavy pot, combine the soaked beans, ham bone or ham hocks, quartered onions, hot peppers, water or stock, sugar, salt, and pepper.
3. Simmer until tender. Cover and cook over low heat for approximately 3 hours, allowing the beans to soften and absorb the smoky, seasoned broth.
4. Add tomatoes and corn. Stir in the canned tomatoes and whole kernel corn. Continue cooking for 30 minutes.
5. Add the tortillas. Gently mix in the tortilla strips and let everything simmer for another 30 minutes, allowing the strips to soften and blend into the dish.
6. Finish with ham. Remove the ham bone or hocks. Separate the meat from the bones and dice enough to make 2 cups, using additional ham if necessary. Return the diced ham to the pot and warm through before serving.

Pro Tips & Suggestions

• Soak lima beans overnight for more even cooking.
• Use smoked ham hocks for an extra-rich, smoky flavor.
• Substitute fresh sweet corn when it’s in season.
• Adjust the hot peppers to suit your preferred spice level.
• Serve with cornbread or collard greens for a complete Southern meal.

About the Recipe

Dippo’s Succotash is a hearty interpretation of a traditional American dish built around beans and corn. With the addition of ham, peppers, tomatoes, and tortillas, this version delivers bold flavor and satisfying texture.

Contributed by Katherine Stewart of Stewart’s Catering School, the recipe appears in The Black Family Reunion Cookbook, celebrating the home-cooking traditions and culinary heritage of African American families.

The Black Family Reunion Cookbook | National Council of Negro Women

Where to Find This Recipe

This recipe is adapted from The Black Family Reunion Cookbook: Recipes & Food Memories by the National Council of Negro Women, Inc., published by Simon & Schuster. The cookbook preserves African American culinary traditions through treasured family recipes, regional favorites, and Southern classics.