Classic Succotash Recipe
A classic side dish featuring sweet corn, lima beans, and fresh vegetables for a hearty and nutritious meal.
Ingredients
- 2 cup corn kernels (fresh or frozen)
- 1 ½ cup lima beans (fresh or frozen)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ¼ tsp red pepper flakes (optional)
- ¼ cup chopped fresh parsley or basil
- ¼ cup cherry tomatoes, halved (optional)
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Cook the Beans: If using fresh or frozen lima beans, boil them in salted water for 5 minutes until tender. Drain and set aside.
- Sauté the Aromatics: In a large skillet, melt butter or heat olive oil over medium heat. Add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.
- Add the Garlic & Corn: Stir in the minced garlic, then add the corn kernels. Cook for another 3-5 minutes until the corn is slightly golden.
- Combine Everything: Add the cooked lima beans, salt, black pepper, smoked paprika, and red pepper flakes (if using). Stir well to combine.
- Finish with Fresh Ingredients: Remove from heat and stir in chopped parsley (or basil) and cherry tomatoes. For extra flavor, mix in crumbled bacon.
- Serve & Enjoy: Serve warm as a side dish or enjoy as a light vegetarian main course.
Notes
- Use fresh summer corn for the best flavor, but frozen corn works well too.
- You can swap lima beans for edamame or black beans for a different twist.
- If you prefer a richer taste, add a splash of cream or a sprinkle of Parmesan cheese before serving.