Why You’ll Love This Recipe

Succotash is a versatile and easy-to-make dish that combines the sweetness of corn with the creamy texture of lima beans, creating a perfect balance of flavors. This recipe is a great way to use up fresh summer vegetables, and it’s quick enough to prepare on a busy weeknight. With its vibrant colors and delicious mix of textures, succotash is sure to become a go-to side dish for family gatherings, cookouts, and more. Plus, it’s packed with nutrients and can be customized with various herbs and veggies.

Ingredients

2 cups of fresh or frozen lima beans
2 cups of fresh corn kernels (or 1 can of corn, drained)
1 medium onion, chopped
1 red bell pepper, diced
2 tablespoons of butter (or olive oil)
1/2 cup of vegetable broth (or chicken broth)
Salt and pepper, to taste
1/2 teaspoon of smoked paprika (optional)
Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Lima Beans:
- If you’re using fresh lima beans, bring a pot of water to a boil and cook the beans for about 10-15 minutes until tender. If using frozen lima beans, cook according to package instructions.
- Drain the beans and set them aside.
Sauté the Vegetables:
- In a large skillet, heat the butter or olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for 4-5 minutes until the vegetables begin to soften.
Add Corn and Lima Beans:
- Add the corn kernels and lima beans to the skillet. Stir to combine, and cook for another 5 minutes until the vegetables are heated through.
Add Broth and Seasoning:
- Pour in the vegetable broth and add salt, pepper, and smoked paprika (if using). Stir to combine and simmer for 5 minutes, allowing the flavors to meld and the broth to reduce slightly.
Finish and Serve:
- Once the succotash is cooked, remove from heat. Garnish with fresh parsley and serve warm.

Servings and timing

Servings: This recipe serves 4-6 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Spicy: Add a finely chopped jalapeño or a pinch of cayenne pepper to the succotash for a bit of heat.
Different Beans: If you don’t have lima beans, you can substitute with other beans like kidney beans, black beans, or even chickpeas.
Vegan: Omit the butter and use olive oil to make this dish vegan-friendly.
Herbs: Fresh thyme, rosemary, or basil can be added to give the succotash a more herbal flavor.

Storage/reheating

Storage: Leftover succotash can be stored in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, simply warm it in a skillet over low heat, adding a splash of broth or water to help loosen the sauce.

FAQs

Can I make succotash ahead of time?

Yes, succotash can be made ahead of time and stored in the fridge. Just reheat it before serving.

What other vegetables can I add to succotash?

You can add zucchini, tomatoes, or even green beans for extra flavor and texture. Just be sure to cook them until tender.

Can I use canned lima beans?

Yes, you can use canned lima beans for a quicker version of succotash. Just be sure to drain and rinse them before adding them to the dish.

Is succotash a good side dish for grilled meats?

Absolutely! Succotash pairs wonderfully with grilled chicken, steak, or fish, making it a great side dish for BBQs or cookouts.

Can I use frozen corn?

Yes, frozen corn works just as well as fresh corn in this recipe. Just thaw it before adding it to the skillet.

Is this dish vegetarian?

Yes, succotash is naturally vegetarian. You can easily make it vegan by using olive oil instead of butter.

Conclusion

Succotash is a classic and versatile side dish that celebrates the beauty of fresh vegetables and simple flavors. With a mix of corn, lima beans, and aromatic herbs, this dish is both satisfying and nourishing. It’s easy to prepare and can be customized with a variety of vegetables, herbs, and spices to suit your taste. Whether you serve it alongside grilled meats, seafood, or enjoy it as a standalone dish, succotash is sure to be a crowd-pleaser every time.