Succotash Recipe

Easy Succotash

This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with a long history.

Prep: 10min

Total: 20min

Yield: 6

Nutrition Facts: servingSize None, calories 146 calories, Sugar 7.1 g, Sodium 47.9 mg, Fat 7.6 g, Saturated Fat 2.6 g, Trans Fat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 3.5 g, Cholesterol 7.6 mg

Ingredients:

• 2 tablespoons olive oil
• 1/2 white onion, minced
• 4 cups frozen corn (or fresh corn cut off the cob)
• 2 cups frozen lima beans
• 1 red pepper, finely diced
• 1 pint cherry tomatoes, halved
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground sage
• 1 1/4 teaspoon kosher salt, plus more to taste
• Fresh ground black pepper
• 1 tablespoon salted butter (or olive oil)
• 2 tablespoons minced fresh parsley, optional

Instruction:

1. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent.
2. Add the corn, beans, red pepper, tomatoes, garlic powder, smoked paprika, dried sage, salt, and the fresh ground black pepper. Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.
3. Stir in the salted butter and parsley (if using) and cook 1 minute more, until the butter is melted. Taste and add the additional salt if desired. Serve warm.

Southern Succotash Recipe

This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!

Prep: 10min

Total: 35min

Yield: 6

Serving Size: 1 /6 of the recipe

Nutrition Facts: servingSize 1 /6 of the recipe, calories 203.3 kcal, Carbohydrate 32.3 g, Protein 8.2 g, Fat 6.5 g, Saturated Fat 3.3 g, Cholesterol 13.7 mg, Sodium 229.4 mg, Fiber 6.6 g, Sugar 3.3 g, unSaturated Fat 1.8 g

Ingredients:

• 2 slices bacon
• ½ cup diced sweet onion ((such as Vidalia))
• 1 teaspoon minced fresh garlic
• 1 (9 ounce) package frozen lima beans ((or use 1 ½ cups fresh lima beans))
• 1 (12 ounce) package frozen corn kernels ((or use 2 ⅔ cup fresh corn off the cob))
• 3 cups chopped fresh tomatoes
• ¼ cup water
• 2 tablespoons salted butter
• Salt and pepper, to taste ((I use about ½ teaspoon kosher salt and ¼ teaspoon pepper))
• Optional garnish: chopped fresh herbs such as basil, parsley or dill

Instruction:

1. Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
2. Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
3. Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
4. Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.

Succotash

Succotash is such an easy summer side dish. It’s filled with a colorful mix of corn, lima beans, bell pepper, and cherry tomatoes.

Prep: 10min

Total: 25min

Yield: 6 – 8 serving(s)

Ingredients:

• 3 tbsp. salted butter, divided
• 2 tbsp. olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, finely chopped
• 2 c. fresh or frozen shelled lima beans
• 1/2 c. chicken stock
• 1 1/2 tsp. kosher salt, plus more to taste
• 1 tsp. ground black pepper
• 1 tsp. fresh thyme leaves, plus more for garnish
• 4 c. fresh or frozen corn kernels (from 4 ears)
• 1 red bell pepper, diced
• 1 c. cherry tomatoes, halved
• 2 tbsp. apple cider vinegar
• 1/2 c. sliced green onion

Instruction:

1. Melt 2 tablespoons of the butter in a large skillet over medium heat with the olive oil. Add the onion and garlic; cook stirring often, until the onion is translucent, about 5 minutes.
2. Stir in the lima beans, stock, salt, pepper, and thyme. Bring to a simmer; cook, stirring occasionally, until the beans are tender, about 5 minutes.
3. Add the corn, bell pepper, cherry tomatoes, and vinegar. Simmer, stirring occasionally, until the liquid is mostly evaporated, about 5 minutes. Remove from the heat; stir in the remaining 1 tablespoon butter and the green onion just before serving.

How To Make a Vibrant Pan of Succotash with Fresh or Frozen Veggies

A big platter of succotash is a celebration of all the vibrant vegetables coming into season: sweet corn, baby lima beans, ripe red tomatoes, and tender okra.

Prep: 1320sec

Total: 2640sec

Serving Size: Serves 6

Nutrition Facts: Saturated Fat 2.6 g, unSaturated Fat 0.0 g, Carbohydrate 21.1 g, Sugar 5.6 g, servingSize Serves 6, Protein 6.0 g, Fat 8.5 g, calories 181 cal, Sodium 468.7 mg, Fiber 3.5 g, Cholesterol 0 mg

Ingredients:

• 1 cup frozen baby lima beans
• 1 medium green bell pepper
• 1/2 medium sweet onion
• 2 cloves garlic
• 1 pint grape or cherry tomatoes
• 4 ounces fresh or frozen okra (about 1 cup)
• 1/4 cup loosely packed fresh basil leaves
• 2 cups fresh or frozen corn kernels (from about 2 ears fresh)
• 4 slices bacon (about 4 ounces)
• 1 1/2 teaspoons kosher salt
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon freshly ground black pepper

Instruction:

1. Thaw the frozen vegetables. Place 1 cup frozen lima beans in a shallow bowl at room temperature to thaw. If using frozen corn or okra, add 4 ounces frozen okra and 2 cups frozen corn kernels to the bowl to thaw also.
2. Prepare the vegetables. Dice 1 medium bell pepper and 1/2 medium sweet onion (about 1 cup onion), and finely chop 2 garlic cloves. Halve 1 pint grape tomatoes. Trim and slice 4 ounces okra 1/4-inch thick (about 1 cup). Thinly slice 1/4 cup fresh basil leaves. If using fresh corn, remove the husks and cut the kernels from the cob (about 2 cups).
3. Chop the bacon. Chop 4 slices bacon into 1/2-inch pieces.
4. Cook the bacon until crisp. Cook the bacon in a large cast iron or stainless steel skillet over medium-high heat until the bacon crisps and the fat renders, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate.
5. Cook the onion and pepper until soft. Add the onion, bell pepper, and 1 1/2 teaspoons kosher salt to the bacon fat in the skillet and cook over medium heat until softened, about 5 minutes.
6. Cook the garlic until fragrant. Add the garlic and cook until fragrant, about 1 minute.
7. Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and tender, 6 to 7 minutes.
8. Season the succotash. Stir in 1 tablespoon apple cider vinegar and 1/4 teaspoon black pepper.
9. Serve the succotash. Top with the crisped bacon and basil leaves, and serve warm.

How to Make Classic Succotash | MyRecipes

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