Succotash is a quintessential summer side dish!  Created by Native Americans, succotash traditionally combines sweet corn and shell beans (such as lima beans) – two vegetables that are at their bounty this time of year.  Our favorite farmer’s market, Josh’s Farmer’s Market sells 1lb bags of shelled lima beans throughout the summer months; they were inspiration for this dish. In fact, all of the ingredients (beside the herbs from my own garden) are from Josh’s.  What better way to enjoy veggies at the peak of freshness than in this hearty but healthy seasonal side!

Ingredients

  • 3-4 ears, fresh sweet corn (should yield about  cups)
  • 1/2 sweet Vidalia onion, chopped
  • 1 large garlic clove, minced
  • 1/3 large red bell pepper diced
  • 1/3 large yellow bell pepper, diced
  • 1 lb fresh lima beans, steamed
  • 1/2 pint cherry tomatoes, halved
  • Handful of fresh basil and tarragon, chopped
  • Extra Virgin Olive Oil (about 1/4-1/2 cup)
  • Red Wine Vinegar
  • Salt and Pepper
  • Splash of semi-dry white wine, such as Sauvignon Blanc
  • Juice from 1 lime

Instructions

  1. In a large pot boil corn cobs until tender.  Remove from water and let cool for several minutes.  Once cool enough to handle, remove kernels from the cob.  I use to this handy-dandy tool for easily removing the kernels. Reserve 1/2 cup of the cooking liquid.
  2. While the corn is boiling in the pot, I use this same boiling water to steam the lima beans in a steamer basket on top of the pot (I take all the multi-tasking cooking shortcuts I can get!)  Steam the beans for 10 minutes until they are al dente.   The beans will finish cooking in a skillet so you want them to still have a bite at this point.
  3. Heat a large skillet over medium heat.  Add olive oil, onion, and garlic.  Saute the garlic and onion for 2-3 minutes.  Add the peppers and saute another 2-3 minutes, being careful not to burn the garlic and onions.
  4. Add the lima beans, corn kernels, and tomatoes, and reserved cooking liquid. Season with salt and pepper. Cook about 5 minutes, stirring occasionally.
  5. Add another drizzle of olive oil, red wine vinegar, and a splash of wine. Give the mixture a good stir, cook 1-2 minutes.
  6. Just before removing from heat, add chopped herbs and lime juice.
Summer Bounty Succotash-Pork Loin - Wegmans Rice Mountain Red Blend

I think this succotash pairs wonderfully with pork and rice.  Here, I served it room temperature with a grilled pork loin, quick pickled cucumbers, and Wegman’s Red Mountain Rice Blend.

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Summer Bounty Succotash

Serving Size: 4

Summer Bounty Succotash

Succotash is a quintessential summer side dish. Traditionally made with sweet corn kernels and shelled beans (like Lima beans), my addition of beautiful bell peppers, ripe tomatoes, and fresh herbs takes full advantage of the season's plentiful vegetable harvest.

Ingredients

  • 3-4 ears, fresh sweet corn (should yield about cups)
  • 1/2 sweet Vidalia onion, chopped
  • 1 large garlic clove, minced
  • 1/3 large red bell pepper diced
  • 1/3 large yellow bell pepper, diced
  • 1 lb fresh lima beans, steamed
  • 1/2 pint cherry tomatoes, halved
  • Handful of fresh basil and tarragon, chopped
  • Extra Virgin Olive Oil (about 1/4-1/2 cup)
  • Red Wine Vinegar
  • Salt and Pepper
  • Splash of semi-dry white wine, such as Sauvignon Blanc
  • Juice from 1 lime

Instructions

  1. In a large pot, boil corn cobs until tender. Remove from water and let cool for several minutes.
  2. Once cool enough to handle, remove kernels from the cob. I use to this handy-dandy tool for easily removing the kernels. Reserve 1/2 cup of the cooking liquid.
  3. While the corn is boiling in the pot, I use this same boiling water to steam the lima beans in a steamer basket on top of the pot (I take all the multi-tasking cooking shortcuts I can get!) Steam the beans for 10 minutes until they are al dente - the beans will finish cooking in a skillet so you want them to still have a bite at this point.
  4. Heat a large skillet over medium heat. Add olive oil, onion and garlic. Saute the garlic and onion for 2-3 minutes. Add the peppers and saute another 2-3 minutes, being careful not to burn the garlic and onions.
  5. Add the lima beans, corn kernels, and tomatoes and reserved cooking liquid. Season with salt and pepper, cook about 5 minutes, stirring occasionally.
  6. Add another drizzle of olive oil, red wine vinegar, and a splash of wine. Give mixture a stir, cook 1-2 minutes.
  7. Just before removing from heat, add chopped herbs and lime juice.

*Some succotash recipes include bacon. I wanted my dish to remain vegetarian so I omitted the bacon. If you include bacon, saute in pan while corn and beans are cooking. Remove from pan, pat off excess oil, and drain 2/3 drippings from the pan. Cook vegetables in remaining pan drippings.

http://libertyloveblog.com/index.php/2016/07/29/summer-bounty-succotash/

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