Succotash

This succotash recipe is a colorful, veggie-packed side dish made with corn, beans, and squash. Perfect for summer, but easy to enjoy year-round with fresh, frozen, or canned vegetables.

If you’re like me, you love having a tasty veggie side with every meal, but sometimes it’s easy to fall into the habit of serving the same salad or side dish over and over again. That’s where this succotash comes in—a fresh, vibrant alternative that’s super easy to customize based on what you have on hand.

Originally created by Native Americans and later adopted by early pioneers, succotash is traditionally made with corn, beans, and squash—known as the “three sisters” of Native American agriculture. While those three ingredients are the foundation, you can easily add other vegetables or seasonings to suit your taste or whatever you’ve got in your kitchen.

What I love about succotash is that it’s a great way to use up leftover summer veggies, but it’s also a dish you can enjoy year-round. Whether you’re using fresh produce or opting for frozen or canned veggies when fresh ones are out of season, this dish will always deliver a comforting and colorful side that pairs perfectly with almost any meal.

Ingredients:

1 Tablespoon olive oil

1 onion, chopped

1 cup green beans, cup into 1 1/2 inch pieces

2 garlic cloves, minced

1 small bell pepper, chopped

1/4-1/2 cup water or broth

2 tomatoes, seeded and chopped (or 1 cup canned diced tomatoes)

1 small zucchini, chopped

1 cup lima beans, fresh or frozen

2 cups corn, fresh or frozen

salt and ground black pepper, to taste

How To Make Succotash

Heat the olive oil in a large skillet on medium high heat.  Add the onion, season with salt and pepper and cook for 3-5 minutes, until the onion is tender.

Add the green beans, garlic and the bell pepper, season with salt and pepper and cook for another 1-2 minutes.

Deglaze the skillet with water or broth, cover the skillet and cook for 3-5 more minutes, until the green beans have softened but are still vibrant green.

Add the tomatoes, season with salt and pepper and cook for another 3 minutes.

Add the zucchini, lima beans and corn.

Season with salt and pepper and cook for another 3-5 minutes, until all the vegetables are cooked to your liking.

Succotash

Olga Klyuchits

This succotash recipe is a colorful, veggie-packed side dish made with corn, beans, and squash. Perfect for summer, but easy to enjoy year-round with fresh, frozen, or canned vegetables.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sides

Servings 4

Ingredients

  

1x2x3x

• 1 Tablespoon olive oil
• 1 onion chopped
• 1 cup green beans cup into 1 1/2 inch pieces
• 2 garlic cloves minced
• 1 small bell pepper chopped
• 1/4-1/2 cup water or broth
• 2 tomatoes seeded and chopped
• 1 small zucchini chopped
• 1 cup lima beans fresh or frozen
• 2 cups corn fresh or frozen
• salt and ground black pepper to taste

Instructions

 

• Heat the olive oil in a large skillet on medium high heat. Add the onion, season with salt and pepper and cook for 3-5 minutes, until the onion is tender.
• Add the green beans, garlic and the bell pepper, season with salt and pepper and cook for another 1-2 minutes.
• Deglaze the skillet with water or broth, cover the skillet and cook for 3-5 more minutes, until the green beans have softened but are still vibrant green.
• Add the tomatoes, season with salt and pepper and cook for another 3 minutes.
• Add the zucchini, lima beans and corn. Season with salt and pepper and cook for another 3-5 minutes, until all the vegetables are cooked to your liking.

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