- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 250 g
- 2 cloves
- 2 tbsp
- 120 ml
- ½ tsp
- ¼ tsp
- 2 tbsp
- ½ tsp
Process
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If using fresh corn, cut the kernels from the cob. If using frozen corn and lima beans, thaw and drain them well.
In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the diced onion and red bell pepper and cook until softened, about 5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant, then stir in the smoked paprika if using.
Add the lima beans and vegetable broth. Bring to a simmer, cover, and cook for 8–10 minutes until the beans are tender.
Stir in the corn kernels and cook uncovered for 5 minutes, allowing some liquid to evaporate.
Add the remaining 1 tablespoon of butter, salt, and black pepper. Stir until the butter melts and the vegetables are well coated.
Taste and adjust seasoning. Garnish with chopped fresh parsley if desired. Serve hot.
Kitchen notes
Kitchen notes
- Do not overcook the lima beans; they should be tender but hold their shape. Overcooking makes them mushy.
- For extra flavor, use fresh corn when in season; frozen corn works well but may release more water, so adjust cooking time.
- If the succotash looks dry, add a splash more broth or water; it should be moist but not soupy.
Substitutions
- unsalted butter→olive oil or vegan butter for dairy-free
- vegetable broth→chicken broth or water
- lima beans→edamame or green peas
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, covered, until heated through. Freezing is not recommended as the texture of the vegetables may become mushy.
FAQ
The questions we get asked most
Can I use canned lima beans instead of frozen?
Yes, you can use canned lima beans. Drain and rinse them well, and add them in the last 5 minutes of cooking to avoid them turning mushy. Reduce the vegetable broth to 60 ml since canned beans are already cooked and softer.
How do I prevent succotash from becoming watery?
After adding the corn, cook uncovered to allow excess liquid to evaporate. If using frozen vegetables, thaw and drain them well before cooking. You can also mash a few lima beans against the pan to naturally thicken the mixture.
Is succotash gluten-free?
Yes, this recipe is naturally gluten-free as it contains no wheat, barley, or rye. Always check the labels of your broth and any added ingredients to ensure they are gluten-free.
Can I make succotash ahead of time?
You can prepare the vegetables and cook the succotash up to 2 days in advance. Store it in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed. Fresh herbs should be added just before serving.
What can I serve with succotash?
Succotash is a versatile side dish that pairs well with grilled chicken, roasted fish, barbecue ribs, or as part of a vegetarian grain bowl. It also works as a topping for baked potatoes or polenta.
Can I use dried lima beans?
Yes, but you will need to soak and cook them first. Soak 100 g of dried lima beans overnight, then simmer in water until tender, about 45-60 minutes. Drain and use as directed in the recipe.
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