Succotash for #SundaySupper

by Renee on July 28, 2013

Succotash | Magnolia Days

I drove to the market filled with anticipation. My arrival was early as usual. Luckily the gate was open and I passed through it with total haste. Getting the best of the best was my mission. The local farmers market is quite small and the good stuff goes quickly. My first stop is always the table with heirloom tomatoes. A few pounds of heirlooms are purchased along with some Better Boy ones. Moving on through the market I found zucchini, corn, and lima beans. As I filled my shopping bag, I knew succotash would be the dish to make.

Tomatoes and Zucchini | Magnolia Days

Succotash is simply a mixed vegetable side dish. There are many variations and the most common two ingredients are corn and lima beans. Using fresh picked from the garden or farmers market veggies gives the best flavor. You can use frozen corn and limas if they are not in season or available. Substitute away! Love bell peppers? Throw them in the mix. Spice it up with jalapeños or bump up the amount of hot sauce. It’s a very versatile dish.

A cast iron skillet is the recommended cooking vessel. You can use a large sauté pan or skillet if you don’t have one. However there is some magic about cooking in cast iron. It’s probably from my Southern upbringing and I can’t imagine certain recipes cooked in anything else. Cornbread is one of them. Well, then you would need two skillets because cornbread goes so well with succotash.

Succotash | Magnolia Days

What produce do you get from a farmers market? Which is your favorite? Be sure to scroll down to find recipes from talented Sunday Supper bloggers. It’s all you will need to prepare your farm fresh foods.

Succotash

30 minutes

Makes 6 to 8 servings

Succotash

  • 1 1/2 cups fresh lima beans
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chopped onion
  • 1 garlic clove, minced
  • 2 cups chopped zucchini
  • 1 1/2 cups corn kernels
  • 2 medium red tomatoes, chopped
  • 1 teaspoon hot sauce
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste

Simmer the lima beans in lightly salted water until tender, about 15 minutes. Drain.

In a large skillet, heat the oil and butter over medium heat.

Add the chopped onion and sprinkle with salt. Cook, stirring occasionally, until soft and translucent.

Add the garlic and cook for 1 minute.

Add the zucchini and cook, stirring occasionally, until slightly softened (about 5 minutes).

Add the lima beans, corn, tomatoes, and hot sauce. Stir to combine.

Reduce heat to medium-low and cover skillet. Cook until heated through and tomatoes are soft, about 10 minutes*. Stir occasionally.

Add chopped basil and stir to combine. Add salt and pepper to taste. Transfer to a bowl to serve.

Notes

*You can cook for less or more time depending on desired texture of vegetables.

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Ready for more farmers market recipes? Take a look at what Sunday Supper bloggers have for you:

Appetizers & Salads

Soups & Sides

Entrees

Desserts

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{ 65 comments… read them below or add one }

The Ninja Baker July 28, 2013 at 5:26 am

Looks like I’m going to have 2 very tasty reasons to put my newly acquired iron skillet to work – your succotash and cornbread.

Also. I’m now inspired to buy heirloom tomatoes. I’m intrigued by how so many of good taste are fans of the bright red fruits.

Again, sooo nice to have met you in person at the conference last week =)

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Renee July 29, 2013 at 6:41 pm

So glad you got a cast iron skillet. You will love it. About the heirloom tomatoes, once you get some you will understand why they are so special. Some are less acidic and sweeter. I could almost eat them like apples.

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Paula @ Vintage Kitchen Notes July 28, 2013 at 6:54 am

Just yesterday I bought a cast iron skillet. Can´t wait to try it, and this is a simple, fresh and gorgeous recipe Renee! I´ve always been intrigued by succotash, because of the name. Sounds wonderful.

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Renee July 29, 2013 at 6:41 pm

Awesome Paula that you got a cast iron skillet. I know you will enjoy cooking in it very much.

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T.R. July 28, 2013 at 7:21 am

I love your photography in this one, simply beautiful! Thanks for sharing!

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Renee July 29, 2013 at 6:42 pm

Thank you so much T.R. – compliments like that make me smile every time.

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Jennifer @ Peanut Butter and Peppers July 28, 2013 at 8:25 am

Oh my this looks gorgeous! I love succotash! Just beautiful!!

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Renee July 29, 2013 at 6:43 pm

Thanks Jennifer!

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Laura | Small Wallet, Big Appetite July 28, 2013 at 8:28 am

I love serving succotash during the summer time. Such a great dish with all the fresh produce available.

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Renee July 29, 2013 at 6:44 pm

I could not agree more Laura.

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Brianne @ Cupcakes & Kale Chips July 28, 2013 at 9:37 am

I’ve never made succotash, so I’ve only seen the frozen king. Yours puts that to shame! It looks wonderful!

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Renee July 29, 2013 at 6:45 pm

That frozen kind is not so good. It’s so much better from scratch with fresh veggies.

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Courtney @ Neighborfood July 28, 2013 at 10:40 am

I just learned that succotash was any mixed vegetable dish. (Doh!) This combo looks bright and refreshing…such a great healthy side dish!

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Renee July 29, 2013 at 6:46 pm

I think the term succotash is misunderstood by a lot of people. It’s one of the reasons I wanted to share a recipe.

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Jen @JuanitasCocina July 28, 2013 at 10:49 am

This dish reminds me so much of my dad…he loves succotash. Yours sounds so much better than what he made me eat as a kid! ;)

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Renee July 29, 2013 at 6:48 pm

Thanks Jen and I’m glad I shared something that reminded you of your dad.

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Stacy July 28, 2013 at 11:11 am

I must admit that aside from saying “suffering succotash,” a la Sylvester the Cat, it was not really something I was a fan of as a child. But, thank goodness, our tastes change as we grow up and I now love the happy medley of vegetables. Yours is just gorgeous, Renee! All those colors and flavors! Wish I could have a bowl of it now. With perhaps just a small piece of cornbread, please. :)

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Renee July 29, 2013 at 6:49 pm

Oh my goodness Stacy. You made me laugh because I couldn’t help but think of “suffering succotash” the whole time I was cooking it and working on the post.

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The Wimpy Vegetarian July 28, 2013 at 11:13 am

What a perfect way to use your bounty from the Farmer’s Market!! Love the addition of the hot sauce. It’s funny, but here in California where we get so much fresh produce, I’ve never seen fresh lima beans. I’ve never thought about it until now. We love them, so I’m going to make a little mission of it. And I want to make this dish with them!

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Renee July 29, 2013 at 6:50 pm

I had to throw in a tiny bit of heat with the hot sauce. I think it adds a little extra oomph to it. Amazing you haven’t seen fresh lima beans there in California. They are everywhere here in Georgia.

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Liz July 28, 2013 at 12:09 pm

Oh, this looks heavenly, Renee! Perfect dish to showcase the summer harvest!

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Renee July 29, 2013 at 6:51 pm

Thanks Liz!

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Alaiyo Kiasi-Barnes July 28, 2013 at 12:21 pm

Beautiful post–and I adore succotash and can’t understand why I haven’t made it yet this summer. I’m going to remedy that soon. You’re so right that it’s a versatile dish regarding flavors. Your photos are so lovely!

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Renee July 29, 2013 at 6:51 pm

Thank you so much Alaiyo and I agree that you have to remedy that you haven’t made succotash this year.

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Debra Elliott July 28, 2013 at 12:32 pm

Nothing says Southern like yummy in your tummy Succotash…

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Renee July 29, 2013 at 6:52 pm

So true Debra!

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Sarah Reid, RHNC (@jo_jo_ba) July 28, 2013 at 2:57 pm

You know, I’ve never *had* succotash before! Obviously this needs to change!

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Renee July 29, 2013 at 6:53 pm

I can’t believe you haven’t had succotash before Sarah. You really must try it.

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Amy Kim (@kimchi_mom) July 28, 2013 at 3:44 pm

I don’t think I’ve ever had a proper legit succotash. Maybe I’ll have to change that this summer.

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Renee July 29, 2013 at 6:54 pm

Thanks Amy and yes, please do make some succotash before the summer veggie season is gone.

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Katy July 28, 2013 at 4:19 pm

Wow, this is so colorful and beautiful! Pinning and making asap!

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Renee July 29, 2013 at 6:55 pm

Thank you Katy and I really appreciate the pin.

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kathia July 28, 2013 at 4:31 pm

Full of color, invite you to eat the hole plate.

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Renee July 29, 2013 at 6:55 pm

Oh yes, it is quite colorful. A feast for the eyes and the tummy.

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Christine (Cook the Story) July 28, 2013 at 4:41 pm

I’ve never had (or made) succotash before. You’ve inspired me. Your pictures are beautiful and it’s such a colorful dish.

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Renee July 29, 2013 at 6:56 pm

Thanks Christine and your compliment on my photos makes me smile!

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DB-The Foodie Stuntman July 28, 2013 at 7:04 pm

Looks very colorful. I’ll have to try this.

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Renee July 29, 2013 at 6:56 pm

Thanks DB!

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Heather @girlichef July 28, 2013 at 7:40 pm

Succotash is one of those things that just screams summer to me (like ratatouille)! This sounds and looks like the perfect batch.

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Renee July 29, 2013 at 6:57 pm

And I’m still thinking about that ratatouille at the conference. It’s on my list to cook soon.

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Camille July 28, 2013 at 11:29 pm

I only learned what succotash was about 6 years ago when a friend served it for dinner. I always thought it was another name for lima beans! This looks amazing and what a great way to use goodies from the Farmers Market.

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Renee July 29, 2013 at 6:58 pm

Well, lima beans are usually in succotash but I’ve seen it with edamame instead. Glad you know it’s a mixed vegetable dish now.

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Nancy @ gottagetbaked July 29, 2013 at 12:53 am

Renee, this is the perfect dish to showcase fresh, vibrant vegetables that are in season. It’s so simple but so tasty! And good call on the cornbread. I need to buy myself a second cast iron pan so that I can make both for dinner!

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Renee July 29, 2013 at 6:58 pm

Cornbread and succotash were meant to be served together. Plus it’s a great excuse to get another cast iron skillet.

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Linda | The Urban Mrs July 29, 2013 at 1:31 am

I must say…I’m in love with succotash already. This looks amazingly good and you capture my favorite ingredients in one pot. Yum!

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Renee July 29, 2013 at 6:59 pm

Thanks Linda!

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Sunithi July 29, 2013 at 9:40 am

Lovely ! Looks great !

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Bill July 29, 2013 at 10:16 am

Yum, Renee! I love succotash and I especially like the addition of basil and zucchini! Great post!

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Renee July 29, 2013 at 7:00 pm

Thank you Bill and I’m glad you like my version. I’m sure you have your own too.

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Shannon R July 29, 2013 at 2:05 pm

I have a mad love affair with cast iron. I even have a cast iron wok! I never cook tomatoes in it though, I guess there isn’t a ton of it so the acidity wouldn’t be a huge issue.

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Renee July 29, 2013 at 7:02 pm

A cast iron wok – how wonderful! Now you have me seeking a new kitchen “toy”.

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Laura Dembowski July 29, 2013 at 3:43 pm

I’m always one of the last to arrive at the market, but luckily there’s still usually a lot of good stuff. I always pick up heirloom tomatoes too.

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Renee July 29, 2013 at 7:03 pm

Our little county market is so small I can’t imagine getting there at the end. Lucky for you to still be able to find good stuff at yours.

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Micha @ Cookin' Mimi July 30, 2013 at 8:54 am

This looks delicious. I love corn and I am looking for new ways to enjoy zucchini.

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Renee July 31, 2013 at 6:59 am

Thank you Micha

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Family Foodie July 30, 2013 at 2:08 pm

What is better than a fresh veggie succotash?! This looks beautiful with all of the colors and I could definitely go for a piece of cornbread on the side… yum!

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Renee July 31, 2013 at 6:59 am

Oh yes, cornbread on the side for sure.

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Jane's Adventures in Dinner July 30, 2013 at 3:41 pm

This is so beautifully summery, totally love this dish.

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Renee July 31, 2013 at 6:59 am

Thanks Jane

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Anita at Hungry Couple July 31, 2013 at 8:51 am

Oh, I haven’t had succotash in a long time but I love it because I love lima beans. Now I need to get some… :)

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Renee August 1, 2013 at 7:07 pm

Thanks Anita! And yes, it’s time to get some fresh lima beans.

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Sarah | Curious Cuisiniere July 31, 2013 at 11:01 am

I’ve recently really been turned on to succotash. This looks like one we need to try!

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Renee August 1, 2013 at 7:08 pm

Thank you Sarah. Glad you have learned about and enjoy succotash.

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Cindys Recipes and Writings August 3, 2013 at 8:16 am

I never put tomatoes in succotash. Must try it.

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Renee August 3, 2013 at 1:25 pm

Oh yes, please do. Tomatoes are great in succotash.

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