Succotash

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup lima beans, fresh or frozen
• 1/2 cup chicken or vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and red bell pepper, sauté until softened, about 5 minutes.
3. 3 Stir in corn and lima beans, cooking for another 5 minutes.
4. 4 Pour in broth and sprinkle with thyme. Simmer until beans are tender, about 10 minutes.
5. 5 Season with salt and pepper to taste.
6. 6 Remove from heat and stir in parsley before serving.

Equipment

• Large skillet

Variations

• Add diced tomatoes for a juicy twist.
• Stir in crumbled bacon for a smoky flavor.

Substitutions

• Substitute lima beans with butter beans or edamame for a different texture.

Pairings

• Grilled corn on the cob
• Buttermilk biscuits

Nutrition

Tips

• Use frozen corn and lima beans for a quicker prep.
• Add a splash of lemon juice for a bright finish.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve alongside grilled chicken or fish.
• Pairs well with cornbread.

FAQ