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Succotash for #SundaySupper

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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 | Magnolia Days
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Succotash

Succotash is a Southern mixed vegetable side dish made with corn, lima beans, tomatoes, zucchini, and onion. It is a great way to use summer vegetables.
Course Side Dish
Cuisine American Southern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renee Dobbs

Ingredients

  • 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

Instructions

  1. Simmer the lima beans in lightly salted water until tender, about 15 minutes. Drain.
  2. In a large skillet, heat the oil and butter over medium heat.
  3. Add the chopped onion and sprinkle with salt. Cook, stirring occasionally, until soft and translucent.
  4. Add the garlic and cook for 1 minute.
  5. Add the zucchini and cook, stirring occasionally, until slightly softened (about 5 minutes).
  6. Add the lima beans, corn, tomatoes, and hot sauce. Stir to combine.
  7. Reduce heat to medium-low and cover skillet. Cook until heated through and tomatoes are soft, about 10 minutes*. Stir occasionally.
  8. Add chopped basil and stir to combine. Add salt and pepper to taste. Transfer to a bowl to serve.

Recipe Notes

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

Succotash is a Southern mixed vegetable side dish made with corn, lima beans, tomatoes, zucchini, and onion. It is a great way to use summer vegetables.

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

Appetizers & Salads

Soups & Sides

Entrees

Desserts

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

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Comments

  1. 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 =)

    Reply

    • 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.

      Reply

  9. 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. 🙂

    Reply

    • 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.

      Reply

  10. 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!

    Reply

    • 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.

      Reply

  12. 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!

    Reply

  21. 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.

    Reply

    • 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.

      Reply

  22. 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!

    Reply

  26. 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.

    Reply

    • 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.

      Reply

  29. 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!

    Reply

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