Succotash corn & lima beans
A vibrant and hearty traditional dish featuring sweet corn and creamy lima beans, perfect as a comforting side or a festive centerpiece, celebrating the bounty of summer and the warmth of autumn.
Equipment
- Large skillet or Dutch oven
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter or preferred cooking oil for dairy-free option
- 1 medium yellow onion finely diced
- 1 clove garlic minced
- 1 cup fresh or frozen lima beans do not thaw if using frozen
- 2 cups fresh or frozen corn kernels do not thaw if using frozen
- 1 red bell pepper diced, optional
- 1/2 cup chicken stock or vegetable broth
- 1/4 cup heavy cream optional, for added richness
- 2 tablespoons fresh parsley chopped, for garnish
- salt and freshly ground black pepper to taste
- pinch red pepper flakes optional, for a hint of heat
Instructions
- Prepare Your Ingredients (Mise en Place): Dice yellow onion finely, mince garlic, and dice red bell pepper if using. Have lima beans, corn kernels, stock, cream, and parsley measured and ready.
- Sauté Aromatics: Melt butter in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft.
- Add garlic and diced red bell pepper. Cook for 1-2 minutes, stirring constantly to avoid burning the garlic.
- Add the lima beans and corn kernels to the skillet. Stir gently and cook for 3-5 minutes to warm through.
- Pour in chicken stock or vegetable broth. Bring to a gentle simmer, reduce heat to low, cover, and simmer for 8-10 minutes until lima beans are tender but not mushy.
- If using, stir in heavy cream. Simmer uncovered for another 2-3 minutes, allowing the cream to thicken and coat the vegetables.
- Season with salt, pepper, and red pepper flakes if desired. Stir in chopped fresh parsley just before serving.
- Serve hot immediately as a colorful and flavorful side dish.
Notes
Versatile recipe with substitutions for dairy-free, protein additions like bacon, and herb variations. Perfect as a festive side or a vegetarian main.