Why You’ll Love This Recipe

This Succotash is quick, easy, and bursting with flavor. The combination of tender lima beans, sweet corn, and your choice of savory ingredient creates a mouthwatering side dish that will pair well with any main course. With a hint of garlic, fresh cherry tomatoes, and a sprinkle of parsley, each bite is a delicious mix of textures and tastes. It’s also a versatile dish that can be customized with extra herbs or seasonings to suit your preferences.

Ingredients

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

2 tablespoons salted butter
½ small onion, diced
½ red bell pepper, diced
1 clove garlic, minced
12 ounces frozen lima beans
10 ounces frozen corn kernels
1 teaspoon salt (more to taste)
¼ teaspoon black pepper
2 cups cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 slices of your preferred savory ingredient, chopped into small pieces

Directions

Prepare the lima beans: Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain the beans, reserving ¼ cup of the cooking liquid.
Cook the savory ingredient: While the lima beans are simmering, heat a large skillet over medium-high heat. Add the chopped savory ingredient and cook until crispy or golden brown. Transfer the cooked ingredient to a paper towel-lined plate and reserve 1 tablespoon of the fat in the skillet.
Sauté the vegetables: In the same skillet, add the butter, onion, and bell pepper. Cook until the onion is tender, about 4 minutes. Add the minced garlic and cook for 1 minute more, stirring constantly.
Add the corn and lima beans: Stir in the corn, drained lima beans, reserved cooking liquid, salt, and black pepper. Cook for 2 to 3 minutes until heated through.
Finish the dish: Remove the skillet from heat and add the cooked savory ingredient into the mixture. Stir in the cherry tomatoes and fresh parsley.
Serve: Transfer the succotash to a serving dish and serve immediately.

Servings and Timing

Servings: This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes

Variations

Spicy Succotash: Add a chopped jalapeño or a pinch of red pepper flakes to the dish for a little heat.
Cheesy Succotash: Sprinkle shredded cheddar or Parmesan cheese on top of the succotash after cooking for a cheesy finish.
Additional Veggies: Feel free to add other vegetables like zucchini, peas, or carrots to enhance the flavor and texture.

Storage/Reheating

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the succotash in a skillet over medium heat or in the microwave until warmed through.

FAQs

1. Can I use fresh lima beans instead of frozen?

Yes, you can use fresh lima beans. Simply simmer them in water until tender, then drain and proceed with the recipe as directed.

2. Can I make this dish ahead of time?

Succotash is best served fresh, but you can prepare the vegetables and cook the savory ingredient ahead of time. When ready to serve, simply combine everything and heat it up.

3. Can I use frozen corn instead of fresh?

Frozen corn works perfectly in this recipe and is a great time-saving option. Just make sure to thaw it slightly before adding it to the skillet.

4. Can I make this dish vegan?

Yes, you can make this dish vegan by omitting the savory ingredient and using plant-based butter. You can also use smoked paprika or liquid smoke to add a smoky flavor in place of the savory ingredient.

5. How can I make this succotash spicier?

If you prefer a spicy kick, add a diced jalapeño or sprinkle some chili powder or cayenne pepper to the dish. You can also use a spicier pepper in place of the bell pepper.

6. Can I use other types of beans?

Yes, you can substitute the lima beans with other beans like green beans, butter beans, or even black beans for a variation.

7. How do I keep the succotash from getting soggy?

Be sure to cook the beans and corn just enough to warm them through, and avoid overcooking the vegetables. The texture will stay better if the vegetables are cooked al dente.

8. Can I add cheese to this dish?

Yes, you can sprinkle shredded cheese such as cheddar or Parmesan on top of the succotash for added richness.

9. Can I make this recipe without tomatoes?

Yes, the tomatoes add a fresh pop of flavor, but they can be omitted if desired. The dish will still be delicious without them.

10. What can I serve with succotash?

Succotash makes a great side dish with grilled meats, roasted chicken, or fish. It also pairs nicely with cornbread or rice for a hearty meal.

Conclusion

Succotash is a flavorful, comforting side dish that combines the sweetness of corn with the creaminess of lima beans and the savory richness of your preferred ingredient. It’s quick and easy to make, and can be easily customized to suit your tastes. Whether you serve it at a family dinner, BBQ, or holiday gathering, this succotash will surely be a hit with everyone at the table!

Succotash

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Succotash is a vibrant, flavorful dish made with lima beans, corn, and savory vegetables. It’s a perfect side dish that combines sweet, savory, and aromatic flavors.

Author: Amy
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 6 servings
Category: Side Dish
Method: Sautéing
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the lima beans: Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain the beans, reserving ¼ cup of the cooking liquid.
Cook the savory ingredient: While the lima beans are simmering, heat a large skillet over medium-high heat. Add the chopped savory ingredient and cook until crispy or golden brown. Transfer the cooked ingredient to a paper towel-lined plate and reserve 1 tablespoon of the fat in the skillet.
Sauté the vegetables: In the same skillet, add the butter, onion, and bell pepper. Cook until the onion is tender, about 4 minutes. Add the minced garlic and cook for 1 minute more, stirring constantly.
Add the corn and lima beans: Stir in the corn, drained lima beans, reserved cooking liquid, salt, and black pepper. Cook for 2 to 3 minutes until heated through.
Finish the dish: Remove the skillet from heat and add the cooked savory ingredient into the mixture. Stir in the cherry tomatoes and fresh parsley.
Serve: Transfer the succotash to a serving dish and serve immediately.