Southern Succotash

• 1/2 lb. young okra pods, topped, tailed and cut into 1/2-inch rounds
• 2 cups corn kernels
• 3 ripe tomatoes, peeled, seeded and coarsely chopped
• 1 habanero chile, pricked with fork
• 1/4 cup water, if needed
• Salt and black pepper to taste

1. Place all ingredients in heavy saucepan, including any juices from tomatoes and corn.
2. Add small amount of water, if necessary, and cook over low heat for 25 minutes, or until flavors are well mixed.
3. Remove chile when vegetables are at desired spiciness.
4. Serve immediately.

young okra pods, corn kernels, tomatoes, chile, water, salt

Taken from www.vegetariantimes.com/recipe/southern-succotash/ (may not work)