Succotash with Lima Beans Corn (Printable)
Tender lima beans, sweet corn, and colorful vegetables combine for a vibrant summer dish.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh or frozen lima beans
02 - 2 cups fresh or frozen corn kernels
03 - 1 medium red bell pepper, diced
04 - 1 small zucchini, diced
05 - 1 small red onion, finely chopped
06 - 2 cloves garlic, minced
→ Seasonings & Herbs
07 - 2 tablespoons unsalted butter
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon smoked paprika
11 - 2 tablespoons fresh parsley, chopped
→ Liquids
12 - 1/4 cup vegetable broth or water
→ Optional
13 - 1/4 cup cherry tomatoes, halved
# How to Make It:
01 - Bring a medium saucepan of salted water to a boil. Add lima beans and cook for 4–5 minutes until just tender. Drain and set aside.
02 - In a large skillet, melt butter over medium heat. Add red onion and sauté for 2–3 minutes until softened.
03 - Stir in garlic, red bell pepper, and zucchini. Cook for 3–4 minutes until vegetables begin to soften.
04 - Add corn kernels and cook for another 2 minutes, stirring occasionally.
05 - Add cooked lima beans, vegetable broth, salt, pepper, and smoked paprika. Stir well and simmer for 5 minutes until all vegetables are tender and heated through.
06 - If using cherry tomatoes, stir them in during the last 2 minutes of cooking.
07 - Remove from heat, sprinkle with fresh parsley, and serve warm.
# Expert Hacks:
01 -
- The natural sweetness from corn and lima beans caramelizes beautifully in butter
- It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
- Don't rush the initial sauté of the onions because that foundational sweetness carries through the whole dish
- Overcooking the lima beans makes them mushy, so check them frequently after 4 minutes
03 -
- Pat vegetables dry after cooking lima beans to prevent the final dish from becoming watery
- A splash of cream at the end transforms this into an incredibly indulgent side