A Southern Gallimaufry
One of the most popular sides on grocery lunch buffets across the middle South, this combination is called a succotash in these parts. Usually, nothing more than the three main ingredients—canned kernel corn and (Trappey’s) canned tomatoes with okra—in a 1:2 ratio. Onion is a frequent and welcome addition in home kitchens, but herbs or spices are not only superfluous but irritating. Add just enough water to cover, and reduce to a stew before serving (hot or cold) with cornbread.
This is a very basic recipe, and it goes with almost anything, particularly barbecue and grilled meats. For four servings, fry three strips of thick bacon until crisp and set aside. Sauté about a half cup of chopped white onion and the same amount of chopped bell pepper in the bacon grease, add two and a half cups of water, an 6-oz. can of tomato paste, and one cup of long grain rice. Season with a little salt and pepper, bring to a boil, reduce heat, and cover. Cook until rice is tender. Stir in the cooked bacon before serving.
