Best 4 Super Simple Succotash Recipes

Craving a delightful and healthy dish that bursts with vibrant flavors and textures? Look no further than this collection of super simple succotash recipes. Succotash, a Native American dish, is a delightful combination of sweet corn, lima beans, and various other ingredients that come together to create a symphony of flavors.

This article presents a diverse range of succotash recipes, each with its unique flair. From the classic Southern succotash, featuring tender corn, plump lima beans, and smoky bacon, to a refreshing summer succotash salad bursting with crisp vegetables and a tangy dressing, you'll find a recipe to suit every taste and occasion.

Whether you're seeking a quick and easy weeknight meal or a vibrant side dish for your next gathering, these succotash recipes have got you covered. With options ranging from stovetop to slow cooker preparations, you'll have the flexibility to whip up this delectable dish in a way that fits your lifestyle.

So, embark on a culinary journey and explore the delightful world of succotash. With these simple and delicious recipes, you'll be able to savor the goodness of fresh corn, lima beans, and an array of complementary ingredients, creating a dish that's both satisfying and nutritious. Get ready to tantalize your taste buds and discover your new favorite succotash recipe!

Here are our top 4 tried and tested recipes!

BEST-EVER SUCCOTASH

Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SUPER EASY SOUTHERN OKRA SUCCOTASH

Super Easy Southern Okra Succotash image

This is one time that frozen vegetables work better than fresh. You can play with different spices if you like, it's very forgiving. A finely diced Jalapeno is good for a little bite. Butter works well to replace the bacon drippings, or you can live longer (if not better) and skip the fat all together! Add Sausage and serve over rice for a great main dish! Update! I've made this often substituting fresh okra, but I just made it for the first time with fresh corn right off the cob. I added the corn raw a little before the okra and just heated it through. It was fantastic! Crisp and sweet!

Provided by Chief Jack

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons bacon drippings
1 cup frozen corn, thawed
1 cup frozen butter beans, thawed (Limas)
1 (15 ounce) can diced tomatoes with juice
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
salt and pepper
2 cups frozen cut okra, still frozen

Steps:

Add the first six items to a sauce pan and heat covered.
Add the frozen okra and heat covered, on low, until it's hot and just tender.
Add the salt and pepper to taste and serve.

Nutrition Facts : Calories 192.7, Fat 7.4, SaturatedFat 2.7, Cholesterol 6.1, Sodium 320.4, Carbohydrate 29.7, Fiber 5.3, Sugar 2.5, Protein 5.8

SUPER SIMPLE SUCCOTASH

Super Simple Succotash image

This recipe comes from foodnetwork.com/farmhouse rules. It is Nancy Fuller's recipe. I have made this recipe a number of times now and my husband can and does eat the whole pan by himself (not in one sitting though). I have also shared this recipe with a friend and she also loves it. I'm sure you will enjoy this recipe.

Provided by Shirley Murtagh

Categories Side Casseroles

Time 30m

Number Of Ingredients 9

Ingredients

4 thick slices of bacon, chopped
1 pint of cherry tomatoes, halved or grape tomatoes halved
2 cloves of garlic, chopped
1 small yellow onion, chopped
5 ears corn, shucked and kernels cut off (about 5 cups) (i use frozen corn, 4 cups thawed)
2 cups of canned lima beans, rinsed
1/4 cup fresh basil leaves, torn
1 tbsp. red wine vinegar
kosher salt and freshly ground black pepper ( use table salt and ground pepper)

Steps:

1. Place a large skillet over medium high heat,
2. Add the bacon and cook until the fat has rendered and bacon has crisped, about 10 minutes.
3. Add the tomatoes, garlic and onions and cook until the onions are translucent (softened a bit), about 5 minutes.
4. Add the corn and cook for another 2 minutes.
5. Add the lima beans and then remove the pan from the heat.
6. Stir in the basil and red wine vinegar, season with salt and pepper. Serve
7. Serves 6

SUCCOTASH

Succotash image

You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama

Provided by Taste of Home

Categories Side Dishes

Time 2h45m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 smoked ham hock (about 1-1/2 pounds)
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen lima beans, thawed
1 package (10 ounces) crowder peas, thawed or 1 can (15-1/2 ounces) black-eyed peas, drained
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1 teaspoon rubbed sage
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 cup sliced fresh or frozen okra
Snipped fresh dill and chives, optional

Steps:

In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Use fresh or frozen vegetables: Fresh vegetables are ideal for succotash, but frozen vegetables can also be used. If using frozen vegetables, thaw them completely before cooking.

Choose your beans wisely: Any type of bean can be used in succotash, but some beans are more popular than others. Lima beans, black-eyed peas, and corn are all classic succotash ingredients.

Don't overcook the vegetables: Succotash is best when the vegetables are cooked through but still have a slight crunch.

Season to taste: Succotash is a versatile dish that can be seasoned to your liking. Common seasonings include salt, pepper, garlic powder, and onion powder.

Serve immediately: Succotash is best served immediately after it is cooked. However, it can also be made ahead of time and reheated before serving.

Conclusion:

Succotash is a delicious and easy-to-make dish that is perfect for summer gatherings. With its colorful vegetables and savory flavor, succotash is a surefire hit.