Description
A vibrant and flavorful Southern Succotash recipe featuring tender lima beans, sweet corn, and fresh herbs, cooked to perfection in a skillet for a delicious meatless side dish or main course.
Ingredients
Beans and Broth
- 1 quart water or stock
- 3 teaspoons kosher salt (divided)
- 1 cup frozen lima beans (thawed)
Vegetables and Aromatics
- 2 tablespoons avocado oil
- 1 small onion (grated)
- ½ small red bell pepper (chopped)
- 3 garlic cloves (minced)
- 2 cups frozen corn (thawed)
- ½ cup frozen cut okra (thawed)
Seasonings
- 1 tablespoon apple cider vinegar
- ¼ teaspoon black pepper
- ¼ teaspoon sugar
- ¼ teaspoon cayenne
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Finishing Touches
- 2 tablespoons unsalted butter
- 2 tablespoons fresh basil (chopped)
- 3 sprigs fresh thyme leaves
Instructions
- Cook Lima Beans: In a medium saucepan, combine water and 1 teaspoon of kosher salt and bring to a boil. Add thawed lima beans, cover, and simmer on medium heat for 20 minutes until tender. Reserve ½ cup of the cooking water, then drain the beans and set aside.
- Sauté Aromatics and Vegetables: Five minutes before the lima beans finish cooking, heat a large skillet over medium heat and add avocado oil. Once hot, add the grated onion and chopped red bell pepper, cooking for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Combine Ingredients and Simmer: Add the remaining ingredients to the skillet—thawed corn, cut okra, apple cider vinegar, black pepper, sugar, cayenne, garlic powder, onion powder, drained lima beans, and reserved lima bean cooking water. Cook for 8 minutes, stirring occasionally, until all the vegetables are tender and flavors meld together.
- Finish and Serve: Remove the skillet from heat. Stir in unsalted butter, fresh chopped basil, and fresh thyme leaves. Taste and adjust seasonings if necessary. Serve hot.
Notes
- Use stock instead of water for a richer flavor.
- Fresh lima beans can be used in place of frozen if available; adjust cooking time accordingly.
- Adjust cayenne pepper to control the heat level.
- For a vegan version, omit butter or substitute with plant-based butter.
- This dish pairs well with cornbread or grilled proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
