Succotash

This fresh and vibrant Succotash is a vegetable party in one pan! 

The classic American side dish, made with corn and plump lima beans, semi-sweet red onion, juicy bell pepper and cherry tomatoes, is an ideal vegetable dish to accompany an array of mains for Thanksgiving, other special occasions, or midweek family meals. 

Enjoy this fresh, vibrant side dish with Oven Baked Chicken Breast, Grilled Mahi Mahi, Crock Pot Chuck Roast. I’m sure it will become one of your favorite summer Side Dishes.

Table of Contents

• Why You’ll Love This Recipe
• Why This Recipe Works
• What You’ll Need To Make Succotash
• Succotash Ingredients
• How To Make Succotash
• Recipe Tips
• Variations
• What To Serve With Succotash
• FAQs
• What Is Succotash?
• More Recipes
• Recipe
• Reviews

Why You’ll Love This Recipe

• This dish is so versatile and can be effortlessly adapted to suit your preferences.  Squash, carrots, cauliflower, jalapenos, and even a splash of heavy cream work well!
• Succotash is known for its budget-friendly ingredients – always a bonus for feeding a crowd or hungry family.
• There’s no extended cooking time with this one-pan vegetable side dish – 20 minutes is all you need! 

Why This Recipe Works

• This Succotash recipe includes step-by-step instructions with photos for making the dish from scratch. There’s no way that you’ll get lost along the way. 
• Most of the ingredients used in this recipe are likely to already be in your pantry, and if not, are readily accessible in your local grocery store.
• You only need to spare 20 minutes of your time to make this vegetable side dish! 
• You don’t need to scroll too far before coming across helpful recipe tips and tricks to make your vegetable assembly stress-free and enjoyable. 
• I’ve been making this Succotash for potlucks, cookouts, and midweek family meals for years which means that you can trust that I’m guiding you from tried and true techniques and processes. 
• Recipe variations have been included in case you want to mix things up, or try something new to keep things interesting for yourself and the family. 
• Serving suggestions are provided in this recipe that you can use to enjoy this vegetable side dish to the maximum!

What You’ll Need To Make Succotash

Succotash Ingredients

• Olive oil – I used a high quality olive oil in my recipe. 
• Red onion – Diced. While I’ve used red onion for that subtle sweet taste, you can also use yellow or white onion.  
• Garlic – You can mince your garlic yourself or buy it pre-minced. 
• Corn – Canned, frozen or fresh corn will also work in this dish.
• Lima beans – Frozen and thawed. These beans provide an excellent source of protein in this dish. 
• Green Beans. You can use fresh, canned or frozen that has been thawed.
• Red bell pepper – diced very small. You can opt to use only one color bell pepper or an assortment of red and green bell peppers. 
• Cherry tomatoes – Halved. Grape tomatoes or something similar can also be used. 
• Butter – Salted for a rich flavor in the dish. 
• Salt – You can replace salt with white miso which will add unami flavor! 
• Black pepper – fresh ground.  
• Smoked paprika – This spice is responsible for adding bursts of flavor to the dish. If you want something with an extra kick of heat then opt for plain paprika instead of smoked paprika. 
• Fresh parsley – Chopped. Other fresh herbs that work beautifully in succotash include fresh basil leaves and fresh dil.

How To Make Succotash

1. Make sure you have all your ingredients before you start.
2. Heat the olive oil in a large sauté pan and cook the onion, garlic, corn, green beans, and lima beans for 5 minutes.
3. Next, add the bell pepper, cherry tomatoes, butter, salt, pepper and paprika and cook for another 2 to 3 minutes.
4. Remove from the heat and top with parsley.

Recipe Tips

• You can prepare elements of this succotash to store in separate airtight containers in the refrigerator overnight, saving you some time and cleanup when cooking the dish to serve the following day. 
• You can enjoy this succotash as a side dish to grilled meats and meaty casseroles or turn it into a meal itself by adding in bacon pieces, pork, or corned beef. Including a grain is another great way to bulk up this dish. 
• Rinsing the frozen lima beans under running hot water is a good way to kickstart them thawing. 
• Be sure to rinse and drain the corn before adding it to the pan. 
• You can use any pan you like cooking with. A cast-iron skillet is always a great option. 

Variations

• Turn this Succotash into a main meal by adding in some shredded meat like chicken, turkey, ham, pork, or corned beef. Grain can also be added for extra bulk. 
• The lima beans called for in this recipe can easily be replaced by beans that you enjoy the most. 
• Add in or swap out ingredients to suit your preferences. Squash, carrots, cauliflower, or jalapenos are all great options to include. 
• Consider including some heavy cream while cooking the dish in the pan. It’ll add an extra layer of rich flavor!
• If you’re serving a crowd, consider doubling the ingredients – it’s so easy!
• Give this dish a Southern twist by adding in some crispy bacon pieces. Diced andouille sausage with Creole or Cajun seasoning also works like a dream!
• Make a cheesy baked version of this dish by adding a melted cheese sauce to the pan-cooked vegetables, sprinkling breadcrumbs over and baking in the oven, uncovered, for about 20 minutes or until bubbly and golden.  

What To Serve With Succotash

Succotash is the ideal vegetable side dish to serve with most main meals including roasts, grilled meats, meatloaf, hamburgers, fried chicken, Baked BBQ Chicken, and casseroles. It’s a great option if your meal needs a boost of healthy vegetables – you definitely will be getting a good amount of variety from this side dish. 

In some parts of the country, succotash is enjoyed as a classic Thanskgiving side dish while many seem to add it to their summer cookouts. 

FAQs

What Is Succotash?

Succotash is a vegetable side dish which originated from the Narragansett Native Americans living in Rhode Island around the 1600s. 

The dish, originally known as Sohquttahhash, means “broken corn kernels” and consists primarily of corn and lima beans. This dish was particularly popular during the Great Depression due to its affordability and versatility. 

Today, this all-American dish still contains corn and lima beans as the key components while the rest of the ingredients are often substituted to better suit personal preferences…some variations including the addition of bacon, squash, jalapenos, heavy cream, and various herbs. 

HOW SHOULD I STORE LEFTOVER SUCCOTASH?

This Succotash can be stored in an airtight container in the refrigerator for up to 5 days. 

You also have the option of freezing this dish for up to 3 months although this isn’t my preference since the vegetables can become soft, watery, and mushy. If you do freeze this dish, thaw it overnight in the refrigerator and reheat in the microwave or in a pan over medium heat. 

CAN I MAKE THIS SUCCOTASH VEGAN-FRIENDLY?

Yes! As this recipe stands, it is not vegan since butter is used. You can omit the butter and increase the olive oil or add in some vegetable broth as additional liquid for cooking the vegetables in. All other ingredients are vegan-friendly. 

SHOULD SUCCOTASH BE SERVED WARM?

I always love the taste of warm succotash but this side dish can also be served at room temperature. 

CAN I MAKE THIS SUCCOTASH AHEAD OF TIME?

Yes, you can. Store the cooked succotash dish in the refrigerator, covered, for up to 3 days. 

Another option is to prepare some of the vegetable ingredients the night before to store in separate airtight containers. That way, all you need to do is cook the ingredients in the pan without having to rinse, drain and dice the ingredients. 

More Recipes

• Chopped Vegetable Salad
• Grilled Peach Tomato Salad
• Mexican Shrimp Salad

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