Dig into this fresh, fragrant, and vibrant dish featuring corn, lima beans, and other stunning vegetables.
I grew up in the era when Saturday morning cartoons were still a prominent rite of passage for kids. My sisters and I would wake up early, pile around our small television, and binge-watch cartoons from morning till noon (or until our mom yelled at us to go play outside). We loved The Flintstones, The Smurfs, and The Yogi Bear Show. But the Looney Tunes shows always made us laugh the hardest and provided so many iconic catchphrases like “What’s up, doc?”; “That’s all, folks!”; and my favorite, “Sufferin’ succotash!”
In fact, the famous line from Sylvester the Cat was the first time I had ever heard of succotash. And once I finally got a chance to try it, I absolutely loved it. It’s such a colorful dish packed with so many of my favorite veggies. This succotash recipe mixes creamy, buttery lima beans with sweet corn and bell peppers. The addition of tomatoes adds brightness and acidity, while the herbs and spices add a deep savory flavor.
As a mom, I love recipes that are quick, and this one is done in just 15 minutes. Plus, I love that it helps ensure my kiddos are getting their veggies in. Thanks to its range of rainbow-hued ingredients, it’s more than just a healthy, delicious meal—it’s a feast for the eyes as well.
What exactly is succotash?
Succotash comes from the Narragansett word msickquatash, which translates roughly to “boiled or broken corn kernels.” Colonists in New England learned how to make the dish from Native Americans. Traditionally, it is a combination of corn, lima beans, and other vegetables like okra, squash, tomatoes, peppers, and onions. It is then heated together with herbs and spices to make a comforting and colorful meal. There are several variations of this dish, some including meat for extra flavor.
How do I store leftovers?
Let your succotash cool completely before transferring it into an airtight container or zippered storage bag, ensuring to press out as much air as possible before sealing. This recipe will stay fresh in the fridge for up to 4 days, but I would recommend eating it within 2 for the freshest taste. You could also freeze it for up to 3 months, but keep in mind that your veggies may become softer once reheated. Defrost your succotash in the refrigerator overnight, and when you are ready to dig back in, heat it in the microwave or in a pan over medium heat until warmed through.
Serving suggestions
Succotash makes a lovely side dish for a wide range of entrées. I suggest serving it with some Instant-Pot Pork Chops or Salisbury Steak. It also goes well with BBQ dishes like this Oven-Baked BBQ Chicken. As for other sides, pair it with some Make-Ahead Mashed Potatoes and Cornbread With Creamed Corn for a hearty and comforting meal.
Succotash Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion finely diced
- 2 cups lima beans
- 4 cups corn kernels
- 1 cup cherry tomatoes sliced
- 1 orange bell pepper diced
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fresh sage chopped
- 2 teaspoons fresh parsley chopped
- 1 tablespoon salted butter
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, add the olive oil and onion and fry for 5 minutes until the onion is translucent.
- Add the lima beans, corn kernels, tomatoes, peppers, garlic powder, and smoked paprika to the pan and fry for 5-6 minutes.
- Take off the heat and add in the sage, parsley, butter, and salt and pepper. Enjoy.
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