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
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
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Simmer the lima beans in lightly salted water until tender, about 15 minutes. Drain.
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In a large skillet, heat the oil and butter over medium heat.
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Add the chopped onion and sprinkle with salt. Cook, stirring occasionally, until soft and translucent.
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Add the garlic and cook for 1 minute.
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Add the zucchini and cook, stirring occasionally, until slightly softened (about 5 minutes).
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Add the lima beans, corn, tomatoes, and hot sauce. Stir to combine.
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Reduce heat to medium-low and cover skillet. Cook until heated through and tomatoes are soft, about 10 minutes*. Stir occasionally.
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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
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.
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The Ninja Baker says
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 =)
Renee says
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.
Paula @ Vintage Kitchen Notes says
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.
Renee says
Awesome Paula that you got a cast iron skillet. I know you will enjoy cooking in it very much.
T.R. says
I love your photography in this one, simply beautiful! Thanks for sharing!
Renee says
Thank you so much T.R. – compliments like that make me smile every time.
Jennifer @ Peanut Butter and Peppers says
Oh my this looks gorgeous! I love succotash! Just beautiful!!
Renee says
Thanks Jennifer!
Laura | Small Wallet, Big Appetite says
I love serving succotash during the summer time. Such a great dish with all the fresh produce available.
Renee says
I could not agree more Laura.
Brianne @ Cupcakes & Kale Chips says
I’ve never made succotash, so I’ve only seen the frozen king. Yours puts that to shame! It looks wonderful!
Renee says
That frozen kind is not so good. It’s so much better from scratch with fresh veggies.
Courtney @ Neighborfood says
I just learned that succotash was any mixed vegetable dish. (Doh!) This combo looks bright and refreshing…such a great healthy side dish!
Renee says
I think the term succotash is misunderstood by a lot of people. It’s one of the reasons I wanted to share a recipe.
Jen @JuanitasCocina says
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! 😉
Renee says
Thanks Jen and I’m glad I shared something that reminded you of your dad.
Stacy says
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. 🙂
Renee says
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.
The Wimpy Vegetarian says
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!
Renee says
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.
Liz says
Oh, this looks heavenly, Renee! Perfect dish to showcase the summer harvest!
Renee says
Thanks Liz!
Alaiyo Kiasi-Barnes says
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!
Renee says
Thank you so much Alaiyo and I agree that you have to remedy that you haven’t made succotash this year.
Debra Elliott says
Nothing says Southern like yummy in your tummy Succotash…
Renee says
So true Debra!
Sarah Reid, RHNC (@jo_jo_ba) says
You know, I’ve never *had* succotash before! Obviously this needs to change!
Renee says
I can’t believe you haven’t had succotash before Sarah. You really must try it.
Amy Kim (@kimchi_mom) says
I don’t think I’ve ever had a proper legit succotash. Maybe I’ll have to change that this summer.
Renee says
Thanks Amy and yes, please do make some succotash before the summer veggie season is gone.
Katy says
Wow, this is so colorful and beautiful! Pinning and making asap!
Renee says
Thank you Katy and I really appreciate the pin.
kathia says
Full of color, invite you to eat the hole plate.
Renee says
Oh yes, it is quite colorful. A feast for the eyes and the tummy.
Christine (Cook the Story) says
I’ve never had (or made) succotash before. You’ve inspired me. Your pictures are beautiful and it’s such a colorful dish.
Renee says
Thanks Christine and your compliment on my photos makes me smile!
DB-The Foodie Stuntman says
Looks very colorful. I’ll have to try this.
Renee says
Thanks DB!
Heather @girlichef says
Succotash is one of those things that just screams summer to me (like ratatouille)! This sounds and looks like the perfect batch.
Renee says
And I’m still thinking about that ratatouille at the conference. It’s on my list to cook soon.
Camille says
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.
Renee says
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.
Nancy @ gottagetbaked says
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!
Renee says
Cornbread and succotash were meant to be served together. Plus it’s a great excuse to get another cast iron skillet.
Linda | The Urban Mrs says
I must say…I’m in love with succotash already. This looks amazingly good and you capture my favorite ingredients in one pot. Yum!
Renee says
Thanks Linda!
Sunithi says
Lovely ! Looks great !
Bill says
Yum, Renee! I love succotash and I especially like the addition of basil and zucchini! Great post!
Renee says
Thank you Bill and I’m glad you like my version. I’m sure you have your own too.
Shannon R says
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.
Renee says
A cast iron wok – how wonderful! Now you have me seeking a new kitchen “toy”.
Laura Dembowski says
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.
Renee says
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.
Micha @ Cookin' Mimi says
This looks delicious. I love corn and I am looking for new ways to enjoy zucchini.
Renee says
Thank you Micha
Family Foodie says
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!
Renee says
Oh yes, cornbread on the side for sure.
Jane's Adventures in Dinner says
This is so beautifully summery, totally love this dish.
Renee says
Thanks Jane
Anita at Hungry Couple says
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… 🙂
Renee says
Thanks Anita! And yes, it’s time to get some fresh lima beans.
Sarah | Curious Cuisiniere says
I’ve recently really been turned on to succotash. This looks like one we need to try!
Renee says
Thank you Sarah. Glad you have learned about and enjoy succotash.
Cindys Recipes and Writings says
I never put tomatoes in succotash. Must try it.
Renee says
Oh yes, please do. Tomatoes are great in succotash.