Butter Bean Succotash

Butter Bean Succotash | EatSimpleFood.com Butter Bean Succotash | EatSimpleFood.com
Butter Bean Succotash – Serves 5 as a side

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.

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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)

 

Directions

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

TIP:  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.

This post contains Amazon affiliate links.  I only recommend products I own or have used while cooking in other people’s home as a personal chef.

 

Butter Bean Succotash

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