In a large saucepan, bring beans and water to cover to a boil over high heat. Cook until tender, about 10 minutes. Drain well.
In a large skillet, melt butter over medium heat. Add corn and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Stir in beans, cream, and all remaining ingredients; cook, stirring frequently, until heated through, 5 to 7 minutes. Serve with cornbread.
Notes
Turn Summer Succotash leftovers into a salsa by adding chopped tomato and lime juice. Serve cold with tortilla chips.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tomato-okra-salad/