Butter Bean Succotash
Succotash is a Southern comfort dish of cooked butterbeans (lima beans), corn, and other veggies. I use a dash of white wine vinegar for this recipe and if making it a main meal will add chevre (goat cheese) and some bacon. Use canned or frozen lima beans if you can’t find butterbeans or if your low on time. Same with corn – use frozen if you’re trying to get dinner on the table fast.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 5
- Category: Side Dish
- Method: Stovetop
- Cuisine: Low Country
- 1 1/2 cups fresh Butterbeans, shelled
- 1 1/2 Tbsp unsalted butter
- 1 1/2 Tbsp olive oil
- 1/2 cup onions, diced
- 1 red pepper, diced
- 1 zucchini, diced
- 2 ears of corn, kernels cut from the cob
- 1 Tbsp white wine vinegar
- 1/2 tsp salt
- pinch black pepper
- 1/3 cup goat cheese, crumbled (optional)
- 2 slices cooked bacon, diced (optional)
- 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
- 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.
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.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Butter Beans, Corn, Gluten Free, Vegan, Vegetarian, Southern, Beans