Lima beans, peppers, corn, cherry tomatoes, and bacon are blended and seasoned with salt and pepper.
What is Succotash?
The word ‘succotash’ means ‘broken corn kernels’ and is derived from Narragansett, a Native American language. This recipe contains an assortment of lima beans, peppers, corn, cherry tomatoes, and bacon crumbles. Serve succotash warm, cold, or at room temperature. This version is inspired by some of the recipes in my old church cookbooks—each with a slightly different mixture of ingredients, although they all have corn and lima beans!
Ingredients in Succotash
Bacon: Adds salt and flavor. Onion: Is cooked in bacon fat for extra flavor. Lima Beans: I use frozen beans to make it easy. Corn: Canned, frozen, or fresh corn works here. Be sure to drain and rinse corn if you use canned. Bell Peppers: Red bells are the sweetest variety, but green bell peppers, orange, or yellow (or a combination) will add extra crunchy color. Tomatoes: Cherry tomatoes, grape tomatoes, or diced Romas all work here.
Variations
Succotash is a great recipe for using up leftover bits of veggies in the fridge. Okra, sliced black mushrooms, edamame, chickpeas, or black-eyed peas will still make succotash comfort food heaven! Or add fresh basil, paprika, or thyme to taste.
How to Make Succotash
Leftovers?
Keep leftover succotash in a covered container for up to 4 days. Stir and season with a splash of lime and salt and pepper before serving again. Use leftovers in a tasty wrap with shredded lettuce or add leftovers to a hearty vegetable soup. Succotash will keep in the freezer for 3-6 months. Did you enjoy this Succotash Recipe? Be sure to leave a comment and rating below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
