Succotash Lima Beans Corn

The steam rising from my grandmother's skillet always smelled like summer afternoons, even in the dead of winter. I'd perch on a stool watching her transform humble lima beans and corn into something that felt like a celebration. Now whenever those colorful vegetables hit the butter, I'm right back in her kitchen, learning that patience and simple ingredients make magic.

Last summer I made a massive batch for a barbecue and watched it disappear in minutes. My friend Sarah, who swore she hated lima beans, went back for thirds and finally admitted she'd been wrong all these years. Thats the kind of conversion story every cook lives for.

Ingredients

• 1 cup fresh or frozen lima beans: These buttery beans are the heart of the dish, so dont skip them even if you think you dont like them
• 2 cups fresh or frozen corn kernels: Fresh corn from the cob is unbeatable, but quality frozen corn works beautifully in a pinch
• 1 medium red bell pepper, diced: Adds sweetness and that gorgeous pop of color that makes the whole dish sing
• 1 small zucchini, diced: I started adding this for extra texture and it became a nonnegotiable in my version
• 1 small red onion, finely chopped: Red onion brings a mild sweetness that white onion just cant match here
• 2 cloves garlic, minced: Fresh garlic builds that aromatic foundation everything else rests on
• 2 tbsp unsalted butter: Use olive oil if you need it vegan, but butter adds a richness that ties everything together
• 1/2 tsp kosher salt: Adjust this to your taste, but dont undersalt the beans need it to shine
• 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference you can really taste
• 1/4 tsp smoked paprika: Optional but highly recommended for that subtle smoky depth
• 2 tbsp fresh parsley, chopped: Adds brightness and makes the final dish look restaurant worthy
• 1/4 cup vegetable broth or water: Creates just enough steam to finish cooking without making things soggy
• 1/4 cup cherry tomatoes, halved: The secret ingredient that bursts with juice and adds fresh acidity

Instructions

Get those lima beans ready:

Bring a medium saucepan of salted water to a boil, add the lima beans, and cook for 45 minutes until just tender. Drain them well and set them aside.

Build your flavor base:

Melt butter in a large skillet over medium heat, then add the chopped red onion and sauté for 23 minutes until it starts to soften.

Add the aromatics:

Stir in the garlic, red bell pepper, and diced zucchini. Cook for 34 minutes, stirring occasionally, until the vegetables start to soften and smell amazing.

Bring in the corn:

Add the corn kernels and cook for another 2 minutes, letting everything get friendly in the pan.

Combine and simmer:

Add the cooked lima beans, vegetable broth, salt, pepper, and smoked paprika. Stir well and simmer for 5 minutes until everything is heated through.

The finishing touch:

If youre using cherry tomatoes, stir them in during the last 2 minutes so they warm up but keep their shape.

Ready to serve:

Remove from heat, sprinkle with fresh parsley, and serve it warm while the colors are still vibrant.

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My partner, who grew up thinking succotash was something only old people ate, now requests it for Sunday dinners. Thats how I know this recipe has staying power it wins over skeptics without even trying.

Making It Your Own

The beauty of succotash is its flexibility. I've added okra when my garden overflowed, thrown in green beans for crunch, and even stirred in some cream when I wanted something extra indulgent. Each variation teaches you something new about how these flavors play together.

Perfect Pairings

This dish shines alongside grilled chicken or pork chops, but dont be afraid to serve it as a light main with crusty bread to soak up those buttery juices. I've also served it over rice for a more substantial vegetarian meal that still feels light and fresh.

Make Ahead Magic

Succotash actually tastes better the next day when the flavors have had time to mingle. I often make a double batch and keep some in the refrigerator for quick lunches throughout the week. It reheats beautifully in a skillet with just a splash of water.

• Let it cool completely before storing to prevent condensation
• Reheat gently over mediumlow heat, stirring occasionally
• Add a fresh parsley garnish before serving to brighten it back up

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Theres something deeply satisfying about turning simple vegetables into a dish that feels like a celebration on the plate.

Recipe FAQs

→ What are key ingredients for succotash?

Lima beans, corn kernels, red bell pepper, zucchini, red onion, garlic, butter or olive oil, and fresh parsley are essential.

→ Can succotash be made vegan?

Yes, substituting butter with olive oil makes it vegan while maintaining rich flavor.

→ How long does the cooking process take?

The preparation takes 15 minutes and cooking about 20 minutes, totaling roughly 35 minutes.

→ What variations can be added to succotash?

Adding cherry tomatoes, okra, or green beans provides fresh variation; pancetta or bacon adds a savory twist for non-vegetarians.

→ Is succotash gluten-free?

Yes, this dish is naturally gluten-free when using verified ingredients and gluten-free seasonings.

→ How to store leftover succotash?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.