This succotash recipe is a fresh and vibrant side or salad.
Lima beans, peppers, corn, cherry tomatoes, and bacon are blended and seasoned with salt and pepper.
The word ‘succotash’ means ‘broken corn kernels’ and is derived from Narragansett, a Native American language. This recipe contains an assortment of lima beans, peppers, corn, cherry tomatoes, and bacon crumbles. Serve succotash served warm, cold, or at room temperature.
This version is inspired by some of the recipes in my old church cookbooks—each with a slightly different mixture of ingredients, although they all have corn and lima beans!
It combines the flavors of sweet corn, creamy beans, savory vegetables, and aromatic seasonings.
Perfect any time of year, succotash holds up better than leaf-based salads or mayo-based pasta sides and doesn’t need to stay chilled.
It is packed with colorful veggies and tasty bacon making it eye-catching and flavorful.
Bacon: Adds salt and flavor.
Onion: Is cooked in bacon fat for extra flavor.
Lima Beans: I use frozen beans to make it easy.
Corn: Canned, frozen, or fresh corn works here. Be sure to drain and rinse corn if you use canned.
Bell Peppers: Red bells are the sweetest variety, but green bell peppers, orange, or yellow (or a combination) will add extra crunchy color.
Tomatoes: Cherry tomatoes, grape tomatoes, or diced Romas all work here.
Succotash is a great recipe for using up leftover bits of veggies in the fridge. Okra, sliced black mushrooms, edamame, chickpeas, or black-eyed peas will still make succotash comfort food heaven! Or add to taste, fresh basil, paprika, thyme,
Cook lima beans and drain, reserving one cup of liquid (recipe below).
Cook bacon. Transfer to a paper towel, and reserve 1 tablespoon of bacon fat.
Saute onion and bell pepper in butter with oil. Add garlic and cook one more minute.
Stir in the corn, lima beans, reserved liquid, and seasonings, and cook.
Remove from heat and add crumbled bacon, cherry tomatoes, and parsley.
Keep leftover succotash in a covered container for up to 4 days. Stir and season with a splash of lime and salt and pepper before serving again. Use leftovers in a tasty wrap with shredded lettuce or add leftovers to a hearty vegetable soup. Succotash will keep in the freezer for 3-6 months.
What To Serve With Succotash
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Succotash
Succotash combines sweet, savory, and aromatic in one delicious dish.
Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain well reserving ¼ cup of the cooking liquid.
Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat in the skillet.
Add the butter, onion, and bell pepper to the skillet, cooking until the onion is tender, about 4 minutes.
Add the garlic and cook for 1 minute more. Stir in the corn, drained lima beans, reserved liquid, salt, and black pepper. Cook for 2 to 3 minutes.
Remove from the heat and crumble the bacon into the skillet and add the cherry tomatoes and parsley.
Makes 6 cups—serving size ¾ cup.
Additional seasoning or herbs can be added if desired.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Calories: 182 | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 501mg | Potassium: 558mg | Fiber: 5g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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