Succotash is a Southern comfort dish of cooked butter beans (AKA lima beans), corn, and other veggies (red pepper and zucchini).
I use a dash of white wine vinegar for this butter bean succotash recipe and if making it a main meal will add chèvre (goat cheese) and some bacon.
Fresh butterbeans need to be boiled in water ~ 25 minutes before using. Use canned or frozen lima beans if you can't find butterbeans or if you're low on time. Same with corn - use frozen if you're trying to get dinner on the table fast.
Add the onions, peppers, & zucchini to the skillet at the same time if you're pressed for time. I cook them separate so it doesn't steam & get soggy and can get a bit of caramelization and/or firmness. But this is not necessary, just a technique suggestion if you're into trying different ways of cooking the same recipe just to see the differences.
Succotash is the perfect picnic food. Can be served room temperature or cold, makes a lot, and people love a good southern side dish with corn and beans.
Serving Suggestion
Serve this Butterbean And Corn Succotash recipe with a complementary dish like:
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Things In My Kitchen:
- 12" non stick skillet - I have all kinds of pans (cast iron, stainless steel, ceramic) for different uses but find this PFOA free skillet a good value. It has a lid and it can take some heat to cook delicate veggies (like zucchini) & fish.
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Butter Bean (Lima Bean) And Corn Succotash
EatSimpleFood.com
Succotash is a Southern comfort dish of cooked butter beans (AKA lima beans), corn, and other veggies. If making it a main meal, try adding some chèvre (goat cheese) and some bacon.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 5 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Low Country
- Diet: Gluten Free
Ingredients
- 1 ½ cups fresh Butterbeans (butter beans AKA lima beans), shelled
- 1 ½ Tbsp unsalted butter
- 1 ½ Tbsp olive oil
- ½ cup onions, diced
- 1 red pepper, diced
- 1 zucchini, diced
- 2 ears of corn, kernels cut from the cob
- 1 Tbsp white wine vinegar
- ½ tsp salt
- pinch black pepper
- ⅓ cup goat cheese (chevre), crumbled (optional)
- 2 slices cooked bacon, diced (optional)
Instructions
- Boil the fresh butterbeans in salted water for ~25 minutes or until tender. Drain & set aside in a big bowl.
- Bring a large skillet to medium high heat and add butter & olive oil. When melted add the onion & pepper. Cook uncovered ~ 4-6 minutes or until soft. Place in bowl with butterbeans.
- In the same pan, add the zucchini and turn up the heat. This is easiest to do if your using a non stick pan. Try to get a little bit of brown on the zucchini. Cook it longer if you like it soft. I like it cooked just on the outside and still a little firm on the inside. Cook ~ 3-5 minutes uncovered. Place zucchini in bowl with other ingredients.
- Cut the kernels from the corn cob. You can cook 'em for a couple minutes if you like, but I prefer to eat it raw if the corn is fresh. Add to bowl. Add white wine vinegar and a little more olive oil if needed. Salt to taste. Add goat cheese and bacon if you want it & got it. Happy Eating! Beckie
Notes
- You can add the onions, peppers, & zucchini to the skillet at the same time if your pressed for time. I cook them separate so it doesn't steam & get soggy and can get a bit of caramelization and firmness.
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