Succotash

Name: Succotash
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups frozen lima beans (or baby butter beans), thawed; 2 cups fresh or frozen corn kernels; 1 red bell pepper, diced; 1/2 cup yellow onion, finely diced; 2 garlic cloves, minced; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 cup cherry tomatoes, halved; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 cup fresh basil leaves, torn; 1/2 tsp smoked paprika

A vibrant Southern side dish of sweet corn, creamy lima beans, and colorful bell peppers sauteed together with butter and fresh herbs. Simple, seasonal, and ready in under 30 minutes.

35 minEasyServes 4190 cal/serving

AmericanSideStovetopVegetarianMediterraneanHigh FiberHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

2 cups frozen lima beans (or baby butter beans), thawed
2 cups fresh or frozen corn kernels
1 red bell pepper, diced
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
2 tbsp unsalted butter
1 tbsp olive oil
1 cup cherry tomatoes, halved
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup fresh basil leaves, torn
1/2 tsp smoked paprika

Instructions

1

Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter foams.
2

Add 1/2 cup finely diced yellow onion and 1 diced red bell pepper; cook 4-5 minutes until softened. Add 2 minced garlic cloves and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
3

Add 2 cups thawed frozen lima beans (or baby butter beans) and 2 cups fresh or frozen corn kernels; stir to combine. Cook 5-6 minutes, stirring occasionally, until the beans are heated through and the corn is tender.
4

Stir in 1 cup halved cherry tomatoes and cook 2 minutes until they just begin to soften. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
5

Remove from heat, fold in 1/4 cup torn fresh basil leaves, and serve.

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Questions

What is Succotash?

A vibrant Southern side dish of sweet corn, creamy lima beans, and colorful bell peppers sauteed together with butter and fresh herbs. Simple, seasonal, and ready in under 30 minutes. This reference files it under American side: made on the stovetop, rated easy and about 35 minutes start to finish.

How do I know when Succotash is done?

Go by the cues in the method rather than the clock. Step 3: cook until the beans are heated through and the corn is tender. Step 4: cook until they just begin to soften.

Is there a substitute for smoked paprika in Succotash?

The entry for Succotash calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I make Succotash dairy-free?

Yes. The dairy in Succotash is 2 cups frozen lima beans (or baby butter beans), thawed, 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Succotash keep?

Refrigerate what is left of Succotash within two hours and eat it within three days. Reheat gently on the stovetop.

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