Succotash Recipe

5 from 1 vote

This succotash recipe is a classic American dish of tender, creamy butter beans sautéed with sweet corn, bell pepper and more for a wonderful side dish.

Prep Time10

Cook Time15

Course: Side Dish

Cuisine: American

Keyword: bell peppers, butter beans, corn, lima beans

Servings:

Calories: 269kcal

Author: Mike Hultquist

Ingredients

1 tablespoon vegetable oil or use bacon grease
1 tablespoon butter + 1-2 tablespoons for later if desired
1 large red onion chopped
1 large green bell pepper chopped (or use jalapeno peppers for a spicier version)
4 cloves garlic minced
3 cups fresh corn kernels frozen is ok to use, thawed
1.5 pounds butter beans or baby lima beans - fresh hydrated, or thawed from frozen
Salt and pepper to taste
1 cup cherry tomatoes sliced in half
2 tablespoons fresh chopped basil or use other fresh herbs

Instructions

Heat 1 tablespoon vegetable oil and 1 tablespoon butter together in a large pan over medium heat. Swirl to combine.
Add the onion and bell pepper and cook for 5 minutes to soften.
Add the garlic and cook 1 minute, until it becomes fragrant.
Add the corn, butter beans, and salt and pepper to taste. Stir and cook 5 minutes, or until the corn is golden in color and the beans are cooked to your preference.
Stir in 1-2 tablespoons of butter (if desired) along with the cherry tomatoes and fresh chopped basil, about 1 minute to warm.
Serve!

Notes

Other Vegetables. The typical base of classic succotash is corn and lima beans, with bell peppers coming in 3rd. You can easily add in others not used here. Some popular additions include fresh okra, potato, turnips, celery, greens and others. Be creative and use your favorites.

The Beans. I've used a combination of creamy butter beans and baby lima beans, though you can use other shelled beans. Consider soy beans, edamame, great norther beans or others.

Add Meats. This recipe does not include meat, but you can easily include it to round out the dish. Salt pork is very popular, as is smoked andouille sausage or corned beef. I enjoy mine with Mexican chorizo, but also ground beef, ground pork, or ground turkey. Very tasty.

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