Add onion and bell pepper; cook and stir 7 minutes or until tender. 3 Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through. For a creamier Succotash, add 1/2 cup heavy cream with the corn.
Succotash is a side dish with Native American roots. This lively succotash recipe features corn and lima beans (fresh or frozen), peppers, basil and butter. It’s best enjoyed soon after cooking. Recipe yields 6 side servings. Optional: 1 medium jalapeño, ribs and seeds removed and chopped
Succotash recipes range considerably in ingredients and texture. The two essential ingredients are corn and lima beans. Many recipes include bacon or corned beef, okra, squash, tomatoes or heavy cream. This succotash recipe is perfect from summer through fall.
Vegetarian, vegan, plant-based, dairy-free and gluten-free. This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with a long history. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent.