Serve this Classic Succotash Recipe as a side, or load it up with more goodies for a savory entrée.
Admit it: Your exposure to succotash begins and ends with Looney Tunes. It’s okay! I used to be the same way. Heck, I didn’t even know it was something you ate!
In any case, it wasn’t until I got a little older that I saw it on a menu at a restaurant that featured traditional American cuisine. Yes, pork chops, apple pie… the whole nine yards. Also on that menu was succotash, which sounded amazing. I didn’t order it that night (hey, I was unadventurous at the time!), but someone else at my table did. Let me tell you, it looked and smelled so good. The scent of the spices had me overlooking my own meal for theirs, while the oodles of veggies (with just a bit of bacon) had me salivating (yes, I definitely regretted that burger I had ordered).
I learned a valuable lesson that day. Get the ‘tash whenever possible, even if that means making it yourself. The good news? It’s pretty easy to make yourself. Lucky us.
Is Succotash Healthy?
This classic succotash recipe is loaded with fresh veggies and herbs that pack a beneficial punch when it comes to nutrition. Lima beans, tomatoes, corn, onions, and bell peppers are full of vitamins, minerals, and fiber. There’s also a splash of heart-healthy olive oil in the mix.
That said, the salted butter and bacon, which are key ingredients here, are the two factors to watch out for, especially if you’re on a certain restricted diet. High in cholesterol, saturated fat, and sodium, these are things to be enjoyed in moderation.
For a vegan or vegetarian version, you can leave out the bacon and butter. The dish will still taste delicious, and you’ll get some plant-based protein in there from the lima beans. You could always use a vegan butter, too.
What Is Succotash?
Succotash is an American dish with Native American roots. It typically consists of corn kernels and lima beans (also known as butter beans) that are cooked together with other vegetables and then seasoned with herbs and spices (think salt, pepper, thyme, and parsley). The word succotash comes from the Narragansett word “sohquttahhash,” meaning “broken corn kernels.” This was the Native American language spoken in the area now known as Rhode Island.
As this recipe shows, you can add more vegetables beyond the corn kernels and lima beans if you like. Many people reach for bell peppers, onions, tomatoes, or okra to complement the corn and beans. But, like most recipes that have been around a long time, there are so many variations, including some that feature meat, like bacon or ham. The beauty is all in the versatility.
How To Make Ahead And Store
Let the succotash cool completely. Store it in an airtight container, and then put it in the fridge, where it should keep for up to 4 days. You can also freeze succotash. Before doing so, I recommend dividing it up into smaller portions; this will make life easier when you want to reheat only some of the succotash. Put the portions into freezer-safe containers (heavy-duty freezer bags work). Squeeze out any excess air before sealing the ‘tash up. It should last in the freezer for up to 3 months.
Serving Suggestions
There’s no stopping you from eating this succotash in a big bowl all on its own. But if you want to enjoy it as a side dish, it goes well with so many mains. It’s great alongside some Crispy Air-Fryer Chicken Breast or Crispy Air-Fried Fish. Yes, there is a trend here. Succotash just tastes really good with breaded meat! Or, serve it with an Oven-Cooked Top Sirloin Steak for a hearty meal with a helping of Sweet Cornbread With Applesauce.
Ingredients
- 1 tablespoon olive oil
- 1 cup smoked bacon diced
- 1/2 onion finely diced
- 2 cups lima beans
- 2 cups corn kernels
- 1 cup cherry tomatoes sliced
- 1 red bell pepper diced
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fresh sage chopped
- 2 teaspoons fresh parsley chopped
- 10 basil leaves
- 1 tablespoon salted butter
- Salt and pepper
Instructions
- Add olive oil to a large pan. Over medium heat, fry the bacon and onion for 6 to 8 minutes, until the onion is translucent and the bacon is a little crispy.
- Add the lima beans, corn, tomatoes, peppers, garlic powder, and smoked paprika, and fry for another 5 minutes.
- Add the fresh herbs, butter, salt, and pepper, and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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