Succotash for #SundaySupper

Name: Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

July 28, 2013 By Renee 91 Comments

Shares 3K

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.

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.

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

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

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.

Recipe Notes

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

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

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Quinoa Garden Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from Ninja Baking
Seasoned Potato Chips and a Michigan-made Meal from Foxes Love Lemons
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Prosciutto Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

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