Butter Bean Succotash

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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.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 5
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Low Country

Ingredients

  • 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)

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.

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.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Butter Beans, Corn, Gluten Free, Vegan, Vegetarian, Southern, Beans

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Butter Bean Succotash

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